and now you remind me that the reason I stopped making eggplant was that the skin on my hands react to the juice (cooked especially) badly and I’m probably mildly allergic.
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Yep it makes my mouth itch! I guess at least I reminded you early? 
As an aside, if anyone ever pulls nightshade (like deadly or bitter nightshade) please wear gloves. Contact dermatitis is super common.
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They do look good tho
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Meal planning is complete and meals for next week include:
Hash Brown Jalapeño Frittata
Tofu Burrito w/ Beans and Rice
Pad Thai w/ Tofu and Dried Shrimp
7 Spice Chicken Bowl- w/ homemade pickled beets, roasted carrot, bulgur, wheat berries, tomatoes, cucumbers, tahini dressing, yogurt
Cauliflower Wings + Other veggies TBD + Something from the pantry/freezer (meat, beans, or grains)
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Got inspired by a video about how people around the world eat ramen, so last night I made us some gussied up ramen with our terrace garden peppers (shishito), roasted carrots, and some tofu, sesame oil, and hot sauce.
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I was inspired by her episode with the onions, hard boiled eggs and tamarind dressing (I did not deep fry the egg)
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Ooo. I think I could eat anything if it were doused in tamarind.
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The page I got my pakora spices fr today talked about egg pakora! I am intrigued…and I do have more batter.
Today lunch for 7 with a million different food things
Potato-kale-caulifower-oniom and sometimes chili pakora
Tamarind sauce (scratch)
Beyond beef with a tex mex (scratch) seasoning
Medium grain rice
Pinto beans with garlic and cumin
Cucumbers
Fresh herb sauce from scratch
Mayo whisked with smoked paprika and parmesan-romano
Corn on the cob wasn’t ready on time
Corn tortillas
Gummy bears
Cubed cheese
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The gummy bears hit me out of nowhere, but obv I approve.
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Ratatouille! Tomatoes, eggplant, onions, garlic, bell pepper, tomato paste, zucchini (though I’ve made it without zucchini and it was fine). Cook in pot until mushy in a good way. Puree if desired to make sauce (I often do). I have like 6 jars of this in my freezer right now; it is not waterbath canning-safe. Not sure about pressure canning as I don’t do that.
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it is peach season. I finally got to the Syrian Sisters at the market early enough to snag their labneh in olive oil (https://www.instagram.com/syriansisterskitchen/).
So lunch today was ripe peach, labneh, beet tahini, sumac, fleur de sel, and buttered toasts.
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Oh HELL yes. Their kibbeh looks good, I didn’t know Syrians ate it too!
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This inspired a meal for this week’s meal plan. Mmm, can’t wait.
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This recipe omg. OMG. If you like pad thai you should totally try it!!! Will 10/10 make again, her youtube is good too, she’s super charming.
ETA: Oh and she has a vegan version too, she recommends you follow that if you’re veggie rather than trying to omit things from the one I linked. I haven’t tried this one myself but I’m sure it’s excellent! Here it is:
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does anyone have a favourite peach muffin or peach clafouti recipe to share?
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Does anyone have a family recipe or tried-and-true recipe for dilly beans?
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AHH!!! Thank you!!! I wanted spicy dilly beans 
this is so perfect.
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