Serendib Kitchen

Stephanie’s here, and we’re finishing up this little e-book, Serendib Cocktail Party. We promised to do this, and Serendib Tea Party as part of our Vegan Kickstarter, and we’re finally getting these out. If people like them, I may do expanded print versions. This will have 14 recipes, mostly fruity tropical-ish cocktails & mocktails. If

Benjamin left Monday afternoon, so I ended up doing one last big feed before he left. We fired up the grill with burgers for us (veggie burger for him), corn, asparagus, bell peppers and red onions. I topped my burger with Divina caramelized onion jam, yum. The corn served with fresh cilantro from the garden,

The Blaze climbers have been putting out so many roses, I pretty much had to make rose ice cream. Recommend serving with a drizzle of pomegranate molasses, which adds great complexity and balance to the sweetness of the rose, and some fresh fruit — mango is great, but berries would also work well. I used

Made clafoutis again because it’s cherry season so why not, and also Ben had never had it before, which was tragic. I tried mixing two kinds of cherries — worked great!

Leftover grilled salmon and asparagus from yesterday, turned into an omelette for me and Ben today, which we consumed while plotting out our session on plot. Well, character and setting and plot, but that’s not as funny. Sauté minced shallots in butter until golden, add leftover chopped grilled asparagus and chopped grilled salmon, mix eggs

Doing a little more cooking this week, I expect, since I have Ben visiting. Grilled salmon with ramp butter from the farmer’s market is the star of the lunchtime show, accompanied by grilled asparagus, and some Costco orzo salad. 15 minutes, start to finish. Well, add 5-10 for preheating the grill, I guess.