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This is what $40 can buy you at the Berkeley Tuesday Farmers Market…

- Sungold cherry tomatoes

- Red cherry tomatoes

- Carrots, 2 bunches

- Sweet Corn, 3 ears

- Apricots

- Seascape Strawberries, 3 baskets

- Red Butter Lettuce, 1 large head

- Celery

- Figs, 1 basket

- Garlic, 2 heads

- Yellow Tomato

- Scallions

- Parsley

- Chocolate Pecan Chewy Cookie (not shown)

I’ve decided to make Candied Meyer Lemon Peel ala Chez Panisse with the left over peels! They are delicious chopped up and added to Meyer Lemon Souffles, or as an after dinner sweet dipped in chocolate.

My neighbor has a meyer lemon tree which he never uses, so he lets me take whatever I want. This morning I turned some into a quart of juice. I’m not sure yet what I’m going to make. Some ideas: meyer lemon curd (for a tart, or to mix in with fresh whipping cream to top strawberries), Lemon Presse (basically a french lemonade in which you combine the ingredients yourself at the table), Moroccan preserved lemons, Meyer lemon souffle, Meyer lemon marmalade, and candied meyer lemon peel.

I’ve been picking up some shifts doing catering work. No on-site stuff, just cooking in the HQ kitchen. Its been fun. I am even secretly enjoying my brand new burn.

Well, its gone and happened. I got myself a job. After a year and 4 months of living the life of leisure, I have a job.
I just finished my first work week. I’m having a lot of fun there in the kitchen - its a really good pace for me. I can’t imagine working anywhere else right now. My sleep schedule on the other hand is quite off. I’m not used to this staying up until 2am business. I’m more of a morning person. It will probably take another week before I’ve ironed out a routine.

I’m going to take the plunge and try out for a kitchen job. We’ll see how it goes!

Range