Here we are, Labor Day has passed, summer is almost over. Recent weeks have been  devastating for Santa Cruz County and California with huge fires burning and thousands of people evacuated. Many people lost their homes and all their belongings and some lost  their lives. My heart goes out to all of them. For a couple of days Santa Cruz had the worst air quality in the world. My husband and I decided to  go to our mountain cabin. I packed some personal stuff, just in case. I also took one of my favorite cookbooks called Chez Panisse Fruit  by Alice Waters that had not been packed away during my remodel. From this book I would like to share a scrumptious recipe for a blueberry lemon tart. I have made many recipes from this book and have never been disappointed. I make her apricot jam every year and never get tired of it. I like everything about this book, the recipes, the layout, and the illustrations. I also have been fortunate enough to eat at Chez Panisse in Berkley many times. Alice Waters is a great cook and shares her talent with children and young adults, which I think is wonderful. She was a pioneer in the farm-to-table movement. 

I baked the lemon tart twice, once in the first week of August and then again last week. Even my husband who usually goes for the sweeter versions when it comes to dessert liked this tart.  

The flavors in this tart are phenomenal, with the crispness and rich butter flavor of the páte sucrée, and the sweet tart flavor of the blueberries combined with the zesty lemon curd. It is a perfect combination for your taste buds. If you bake this, I hope you enjoy this tart as much as we have.

If you are interested in some different lemony or blueberry desserts click on the photo for my blogpost and the recipe.

Here we are in August, and summer is in full swing. Our kitchen remodeling project is almost over, with maybe another week to go. Who knows? We have been escaping to the mountains while my floors are being redone. I feel so fortunate that we are able to do that. The mountain keeps me sane during these troubled times.

One of my first COVID projects was to revitalize my little vegetable garden that had been suffering from severe neglect. Two new planter boxes with fresh soil (and high enough for me to sit on) have turned it into a flourishing garden. For the first time, my zucchini plants are producing a fair amount of fruit. Yes, botanically speaking, zucchinis are fruits, bearing a type of botanical berry called a “pepo.” The zucchini itself is the swollen ovary of the zucchini flower. Thanks, Wikipedia!  Courgettes as they are called in other countries are the most versatile of squashes. You can fry them, roast them, bake them into bread, and substitute them for pasta. The possibilities are endless.

I would love to get some of your favorite recipes. I remember bringing the zucchini seeds to my mom decades ago. She loved them and turned her zucchinis into soup. For every zucchini lover there is a zucchini loather. I am a lover, my husband is a hater, so he won’t touch anything made with zucchini. But he will grill them for me, brushed with a little bit of olive oil and garlic salt. Maybe some day I will find a recipe he will like. In the meantime, I will enjoy my bounty and share my zucchinis with my friends and neighbors.

In this post, I will share a recipe for zucchini patties (or fritters as some people call them) with you. I decided on a recipe from the New York Times that uses feta cheese in them. It also reminded me of the Turkish-inspired Moosewood recipe. There is always some extra feta in my fridge, because I buy it at Costco. They give a lot, but it is oh so delicious. I wanted some protein in the cakes because I love to eat them as a snack throughout the day. Once they become leftovers, they are no longer crispy but still very good and filling. I like them cold or at room temperature. For a topping, I mixed yogurt with some grated garlic and salt. I ate them with lox, a low-carb lunch or dinner. I had some extra romesco sauce which was delicious with the zucchini cakes. They were perfect with some grilled chicken thighs.

If you are one of the zucchini loathers, then try my potato, salmon or crab cakes. Click on the photo for the link.

My dear blogging friends from around the world, I want to thank you for connecting with me through my blog for the last seven years. It has been so much fun getting to know you and I appreciate how you motivate me to keep on going. While I sit at my computer, I think of you in your own individual spaces. These are lonely times, especially for older people like me. Because of COVID, we have to distance ourselves and can’t socialize the way we used to. That’s why this blog is so important to me, as it keeps me connected. Thank you!

This last month has been a very busy one for me, as my husband and I finally found a contractor whom we like and appreciates our unique home. After I broke my ankle in Budapest (and made it home safely), I realized that my bathroom situation needed a change. As I was unable to take a shower in my upstairs bathroom, I had to slide downstairs on my butt using my arms to push me up and down.

Let's talk about my beloved Rote Grütze, a typical German dessert from northern Germany. There you can buy it in jars in almost every grocery store. You cannot buy it here in the US, but that’s OK because it is super easy to make. It’s healthy and a perfect way to use all the fruit you have in your garden or the refrigerator. Traditionally, it is made with red currants and other berries. Here in California, red currants are seldom available, so I made mine with cherries, blackberries, blueberries and a few raspberries. Since the fruit is only heated and not cooked, it is crunchy and fresh. Rote Grütze translates into “red porridge.” It was traditionally made with semolina, but today potato or corn starch is being used to achieve a creamy to pudding-like consistence.  Think of a jelly with fruit. Or a compote. I personally like it with my homemade vanilla sauce, because the sauce adds richness and flavor. However, some people eat it with yogurt or ice cream. There are cakes made with Rote Grütze in Germany and sometimes it is served over warm waffles. Why not serve it with pancakes? If you make this, I hope you enjoy it as much as I do. 

Last week at the farmer’s market I scored 2 baskets of red currents and I just had to make Rote Grütze again. It was divine. With the leftover red currents and other fruit I made my Rumtopf.  The one I made last year was delicious with ice cream or just by itself , a potent little treat.  

The dough is a mixture of flour, salt, water, and oil that needs to be mixed together and kneaded for at least 5 minutes or more until it becomes a smooth and shiny and can be rolled out to a very thin crust. Some recipes call for yeast but I choose one without it from a German YouTube channel called Thomas kocht . I tried several of his recipes and they are all good. Because there is no yeast in the dough it has to be be baked in a very hot oven preferable on a pizza stone that has been heated for an hour or a sheet pan that has been heated for 30 minutes . You are in Flammkuchen heaven if you have a pizza oven.

Living and cooking in Julia Child's former summer home in the hills of the Côte d'Azur near Cannes was a magical experience, a once in a life time opportunity in this beautiful corner of the world. It is something I will  always cherish.
I hope you are all staying safe and well during these difficult times. I have been cooking a lot and hope to share soon some of my recipes.  Virtual hugs to all of you.
​Click here to continue  to my Wanderlust blog. 

I still have to pinch myself when I think that I spent a week in Julia Child’s home in Provence. It was a gift from the gods, an experience I still savor while the world is dealing with the corona crisis. For me it was the perfect vacation and I am so glad I went even though when I returned from France on March 15th things got nasty with the corona virus and and I made it out the day before France was shut down.  This will be a two part post, part one will be my stay in Nice and part two about staying at La Pitchoune, Julia Child’s vacation home in France.  Click here to continue with the story on my Wanderlust blog.

I asked for new lemon recipes on a Facebook site I belong to and the response was amazing. I got over three hundred responses with a lot of wonderful new recipes. Thank you to all of you. I will share two new recipes here and save the Facebook post so I can try  some amazing looking recipes later. I am a little pressed for time because I am leaving for a trip to France in two days where I will cook my heart out in a very special kitchen. If all goes well I will tell you about it later.

I made Limoncello and lemon curd. The curd is delicious and easy to make if you have a Vitamix. This is the first time I made limoncello and after reading more about it I don’t think that it is authentic, but again it was easy to make and I had a little taste today. Not Bad! I also made 6 jars of preserved lemons. I must say I had a production going and loved it because I was in my element.   Click here for the lemon curd and the limoncello recipes.

Preserved lemons capture the heavenly perfume of the lemon and excite your palate. It brings out the best in my avocado toast and many other dishes.
​ Click here for the recipe.

This is a nutty, chewy , nor-too-sweet cake which is made with whole lemons and ground almonds. Click here for the recipe

This tart lemon sorbet made with buttermilk has been an old friend of mine for years.
​Click here for the recipe.

Perfect for an afternoon snack, this simple lemon tea bread is compact and infused with lemon juice. 
​Click here for the recipe

Here are some other celeriac root recipes. 

This  ginger shrimp celeriac root salad makes makes a great lunch or light dinner

A creamy vegetable soup made with carrots, celeriac root, leeks and potatoes and topped with bay shrimp. In Germany this soup is called Krabbensuppe . Krabben are tiny shrimp from the Nordsee.  I make this soup all the time and everybody loves it.