So there went August. As fleeting as a summer romance. And not nearly as steamy. The weather was downright cool, in fact. We even lit a couple of fires! There was little time in the hammock, I'm afraid. No dangling of toes in pools. Can you see the fine lines my hair shirt made in the soft white flesh of my back? Ah, well. Perhaps next year I will live the summer of my dreams. This year, I was writing a book proposal. Dredging up my magnum opus and setting it down on paper. It felt plenty good to sift through all the photographs and recipes and musings and memories I have compiled over the years of this blog. To sample the fruits of my labor until the sticky juices of creativity ran down my chin. Thank you for being my sounding board, my inspiration, my partners in time. I am so excited for this book. Now, to find a publisher.

August was not without its moments, many of them enjoyed in the company of good friends. I cooked up a storm and can't wait to share some of my successes with you. (I also puttered in the garden quite a bit, and some recipes emerged from there that are being featured on Gardenista every Friday, so please stop by for a visit.) What I'd really love is to hear about your summer, to be regaled with tales from the shore, or wherever you were at liberty. I could use a little vicarious vacation. In the meantime, let me tell tempt you with tamales...
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It's the day after and I'm a woman of few words. But I can't leave you hanging with all that turkey on your hands. Hopefully you did not, in a fit of weary pique, discard the carcass. There's soup in there! How about a delicious, soothing and very clean take on pho, the Vietnamese soup usually made with beef. Here's a winning recipe made with leftover turkey from WinnieAb on Food52. It does a body good.Or, check out my guest post for turkey tamales on UK site debate your plate. It's a great project for all those lazy, whining people you have hanging around your house. And the results are delicious!And last, but never least, here's Martha's recipe for turkey banh mi, full of crisp, refreshing vegetables and tangy, spicy flavors. What's with the ethnic theme? Guess I've had it up to here with classic American for the moment. Enjoy your naps...
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Hot tamale. It's an old joke I never tire of. And indeed, though it's a chilly, grey morning, tomorrow is supposed to be unseasonably warm. 80 degrees in April—WTF?! Tamales, however, know no season. Yes, they are rather hearty and, yes, they were a Christmas Eve tradition in our house, but I'll eat them anytime, rain or shine. Tamales were part of any celebration banquet for the ancient Aztecs, who stuffed them with snails, game, boiled fruit, broad beans and fish with chile sauce. They are truly one of my favorite foods. I love untying the little packet and peeling the husk away to reveal the rich, pudding-like steamed masa, redolent of corn and concealing some savory nuggets. I like chicken tamales, cheese-&-chile tamales and, perhaps most of all, pork tamales. They are definitely not something you throw together in 15 minutes, but then neither is a good lasagna. Grab some friends and make it a party, that's the typical Mexican way. Once the weather warms up, we'll start eating loads of fresh fruits and salads and grilled things, so this may just be the perfect time for a little kitchen-intensive slow food. And once you make this red chile pork—earthy, lightly spicy and so flavorful—it will become a staple of your repertoire, equally delicious in tacos or on its own with a shaved cabbage and avocado salad.
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