We had some people over and I was going to make cucumber sandwiches in honor of Brexit, but I couldn’t find the right kind of tasteless white bread, and I don’t think we’ve arrived at peak cucumber season so the Persians I had tasted mostly like water. Instead, I put cucumbers on cracker-sized slices of grilled pita bread with mustard. There was finally enough parsley in the garden to pick some and enjoy its leafy, breath-opening taste, and I blended it with shiitake mushrooms to create a pesto sauce on toasted Italian bread slices. I haven’t mastered how to grill meat on skewers without turning it into rock candy, so I grilled a whole steak and cut it into slices to use in bún.
(Photo: Tomatoes, July.)
365 Days of Food 