Friday night, before going to Troy and watching Brad Pitt jump around in a tunic, I made this:
Eggplant Parmesan-type stuff:
fried eggplant and Yukon Gold potato slices layered with vegan mozzarella in between layers, tomato sauce made with canned tomatoes and a fresh red Anaheim pepper and basil and Italian parsley from the garden, and sprinkled with capers and toasted pine nuts.
Sunday I went to a barbecue at my parents' (Mom and stepdad's) house.
Mom made 2 kinds of cherry pie: a baked pie with cherries suspended in a custard filling, and a no-bake pie with sour cream/cream cheese filling and cherry topping, both in graham cracker crusts. She also made miso-crusted wild king salmon and described a lovely dish with fresh peas, chopped water chestnuts, chopped shiitake mushrooms, and omelet pieces.
I made portobello mushroom caps marinated in lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt, and pepper, and cooked on the grill; the lemon and rosemary were from the yard.
Also brochettes of summer squash, zucchini, onion, and shrimp, marinated in a mixture of fresh orange juice and lemon juice, soy sauce, maple syrup, garlic, salt, and pepper.
CHT made his famous chicken wings: a vinegar and soy marinade brushed with maple syrup at the last minute.
And we grilled corn and ate that as well, and had some fresh Acme sweet rolls and ciabatta. It was very nice.