Yesterday, I bought a whole watermelon at the market.
This would not have been such an issue if I had not already purchased two full bags of produce. Or if I wasn’t counting on the bus to get me home. But these things happen. Dear Mr. Bus Driver who waited for me to sprint-waddle over to the stop before taking off, even though you were already pulling back out into traffic when you noticed me: I hope a cool breeze follows you all summer long for your kindness.
So, as I said, I made some purchases, got myself home, then broke training and cranked my air conditioner while I contemplated what to make. In the end, most of my construction work ended up in jars. More ginger beer, more yogurt, more watermelon juice (mixing this with seltzer is my new favorite drink, and I’m fully stocked up now). The piles and piles of baby cucumbers at the market demanded a batch of sweet pickles and the tomatillos, a cubanelle, and some of the super-hot garden peppers still hanging out in the freezer from last season went into a simple and lovely roasted tomatillo salsa verde. Wanting to put that condiment to use immediately, I stuffed the remaining cubanelles with rice, a couple of the tomatoes, and (avert your eyes) a meat substitution product (for the health and happiness of the husband).
Once the oven was on to bake the stuffed peppers, I decided I might as well make use of the already-steamy kitchen to do up the fairytale eggplants as well. Those were all sliced in half, dropped into a hot chef pan with a bit of water, and then finished with this awesome sauce of rice vinegar, sesame oil, soy sauce, sake, ginger, garlic, and a pinch of sugar and cornstarch. Six minutes from raw to such a tasty side dish: in this kitchen, you could even call that practical.