Ratatwee

I made ratatouille 2 nights ago, and I'm still eating the leftovers. I suppose I subverted the traditional recipe by adding a few small portabella caps and summer squashes, and very generous amounts of garlic and fresh basil. What can I say, I'm a big fan of both. Anyway, it makes me happy that it took 2 hours to make and that the result was sublimely savory and wholesome. It made me warm inside. Steve said he liked it a lot too, but he says he likes everything I cook. Here is a photo I found online of some of the ingredients, since the finished dish unfortunately looks like an unappetizing mush. Yeah.

Tarrazu

This morning I roasted a small batch of Costa Rican Tarrazu green beans for 3 minutes. The color is delightful, isn't it? And the coffee was sublime, especially with the banana bread that I had just taken out of the oven. I should remember how I did it this time: 5 overripe bananas, 1 egg, 2 tablespoons organic sweet-cream butter, half cup European style plain yogurt, quarter cup sugar, half cup flour, 2 teaspoons baking powder, vanilla, and cinnamon. Blend everything well and add a very generous amount of chopped walnuts. Anyway, the coffee is super yummy with freshly vanilla-sugar-roasted almonds, too.