End Of Summer

As we have not posted in some time and Labor day has now passed, I thought it time we chime in again from the Bakery world.

Summer is not the "high season" for sweet baked goods, which gives me more time to develop product, work on the place and visit friends.

Some of the better foods encountered during this summer...
The heirloom tomatoes in July were the best I have had in 5 years. Color, variety and the true flavor were to all be enjoyed with a bit of quality olive oil and a pinch of salt.
Slow roasted leg of lamb that had been marinated in greek yougurt and herbs for a few days.
Seared scallops and risotto from the Enterprise Fish Co in Santa Barbara. This could have been the rare vacation or the company, but memorable nonetheless.
Slow cooked short ribs with apricot-serrano glaze
...but one of the best was a full family style Greek dinner we bought into with friends at an auction. The donating crew went all out with this and it showed! They even brough in dancers from the local greek community to put on a show. But the food...handmade, tradtional recipes that have been perfected over generations. Dolmas and Ouzo to start, salads, pasta, braised beef that was Perfect and tradtional lamb.

We are so fortunate in California to be able to Grill all year round, but the best off the grill tends to show up during the summer.

Let me know what the best outdoor meal you had this summer.

Now that the kids are back in school and it will start to cool down a bit (hopefully), its time to get back to developing pineapple bread (again) and something with teh dried figs I came across.
Let me know if you have any food questions.....!