I’m half in a writers-block-food-slump and it’s NO good. I think it’s a combo of working a ton and this new ultra-cheapo-budget that my husband and I are giving a whirl. So I’m using this first paragraph to whine a little bit… $60 a week on groceries?! Resigning to eating pasta (without cheese or cream or any of those good but costly and lactose-filled delicacies)?! I am in a summer foodie hell.
Luckily, my friends can cook! I went into Kitsilano on the weekend where my hippie-dippy-lovely-veggie-headed friends made a scrumptuous tofurky feast! Before your turn your nose up in disgust, it was actually pretty great! The key, apparently, is all in how you marinate it. I am no tofurky expert but I definitely suggest you try some for yourself before you judge!
Along with the faux-meat came a spread of stuffing and mashed potatoes with garlic scapes which my host grew herself and was kind enough to send home with me! Home-brewed iced tea and lemonade. And a GORGEOUS salad of edible flowers and greens grown by this amazing woman! For dessert? Fresh strawberries and ice cream (lactose-free coconut ice cream for those with allergies) followed by a long walk along the ocean and then more dessert! A coconut-raisin-carrot cake topped with bourbon glaze made by yours truly.
It was a good weekend. A filling weekend. A sunny weekend. A weekend made all the better by Charles Francis Mordecai M.D. (pictured below). The memories are almost strong enough to pull me out of my slump… perhaps a trip to my garden this evening will quell the un-inspired-cooking.
Pickled Garlic Scapes
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
¼ cup kosher salt
Fresh Basil Leaves
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf, a pinch of chili flakes (depending on your spice tolerance) and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor.