Tall Tales from Kansas

Today I am starting with this super-cute, head to toe, outfit from the farmers market on Saturday. 100% perfection – the checks, the orange, the toes/sandals, and the chambray shirt thrown on over it all, keeping it real. Love. Love. Love.

Next up is the super-sized zucchini, perfect for stuffing with some sort of savory, spicy, cheesy mixture.

I think garlic scapes are super cool looking. I do not have any idea what you do with them. They look like something you would throw in a wok, maybe with some kind of protein and other veg, soy sauce, sriracha, rice on the side, but that’s just a wild guess.

I do know what to do with blackberry margarita cake. Slice and eat. Try to get all the seeds out of your mouth before you drive yourself nuts with a toothpick later.

Here we have a man with a steady hand, carefully balancing the cantaloupe, which he is having for breakfast when he gets home. Or maybe not.

Queen lime zinnias!

Or, if you want a different look you could have these.

My haul for the week. I have some serious pickling to do. I went for the basket of red onions this week instead of just one.

I roasted these carrots up on a big sheet pan. There is nothing not to like about a roasted carrot. A drizzle of olive oil and some herbed salt = a simple side dish. Today at work, someone told me they glaze theirs with hot honey.

You know that means I will be trying it out next week. You can not eat too many carrots. Melody says the roasting tempers the heat and they are just perfect. She tends not to lead me astray.