Fall Color

The red and green this year of the drought will have to be on your plate. The recipe for this luscious avocado, tomato and zucchini pizza is at The Piehole Midwest where due credit is given to the creator of this raw-vegetable dish you can serve and eat in any one of six ways: as salad, as salsa, as pizza topping (with mozzarella), in tacos.. .and two other ways I can't think of (I've been meaning to look up the early symptoms of Alzheimer's). Excellent because 1) there's no cooking, just dicing; and 2) the tomatoes don't have to be perfect. Peel a late zucchini, and most of the time it's still just fine to use.

Asparagus Keesh

("Keesh" spelling is courtesy of Demetrius, who spit the stuff out at a party where they served "pizza quiche." He was the same guy who microwaved some kiwifruit and stormed, "These are the worst potatoes I have ever eaten.")

Ahem. Friend and I, not all that old but experienced in life, were talking about pleasure, and when all is said and done, good eatin' is the one pleasure that never fails. In spring, whether one is young or not, one's fancy turns to thoughts of asparagus quiche, roasted asparagus, asparagus raw, sauteed, or steamed, asparagus pasta. I recommend using Baby Swiss cheese for a delectable result, and put the asparagus, once you steam it, on a layer of sliced spring onions if you can. Try as I might I couldn't get this photo right-side-up; must be the planets today.