The planting continues in the side and front yard. I spoke of my grandmother’s hydrangea in my Flower Patch post, and how huge and bountiful it’s huggable round flowers were.
When I went shopping this morning I was greeted by a full display of flowers at the front of the market. To my delight, there on the top row, huddled together, were hydrangeas in several shades.
Below them cheerful daisies and mums. I smiled back as I walked past.
I made my way to the refrigerated section that carried dairy alternatives, and picked up a block of Almond Cheese and a block of Rice Cheese.
Then to the produce aisle to fulfill a lunch craving…some organic spinach, organic Roma tomatoes, and then a couple isles down for some black kalamata olives. I completed the rest of my shopping and headed home on this 82º day in the valley.
The hills are beginning to turn yellow as we say goodbye to rainfall until October. Of course with the unpredictable weather patterns of the 21st Century… who knows… they may surprise us and flash green once more.
I like the contrast. The evergreens stand out against the hay colored hills, and Mount Diablo stands ever majestic looking over us, lending its protective energy to life here.
It’s a little after noon when I get home and unpack the groceries.
I am going to make Swiss Chard Turnovers for the week, so I chop and blend the ingredients for the filling. (Will post recipe for these delicious triangles later). I make a batch of the Basic Dough we discussed in Authentic Arabic Bread post, and leave it to rise.
Now I can make my lunch! Am quite hungry by this time.
Out comes the Panini grill. While it’s heating I slice some Almond Cheese and Tomatoes, and wash a few Spinach leaves.
I throw a handful of Kalamata olives in the blender with a large clove or garlic, some dry thyme and a dash of lemon. I turn on the blender for 3 seconds, drizzle 2 Tbs. of olive oil through top opening, and pulse it another 3 -4 seconds to blend everything.
Two Gluten Free slices of bread are ready to be smothered in Tapenade, topped with Tomato, Spinach leaves and finally the Cheese. Top bread slice holds it all together.
A light spray of Extra Virgin Olive Oil on each side of the sandwich, and onto the grill for about 3-4 minutes depending on heat of your panini maker.
My green salad is already waiting and lunch is ready!
~ Bon Apetit! ♥