Feeding the tribe

Lazy summer days still do not mean you can get away from eating. One's got to cook and the joy multiplies when shared. Also, its less of a burden when one is not cooking dinners all week - more cuisines to taste. The magical July-4th did bring the sun and warmth with it. Out came the grills and could not believe 75 degress could be sweltering! Did a take on Susanne Goin's Arugula Pomegrante salad by switching out persimmons with mangoes while the friend grilled some stuffed jalapeno poppers and quesadillas loaded with cotija cheese and grilled veggies. A game of Taboo that brought out some creative stories  had to be followed by a game of Uno to indulge BigC since the words were beyond her.

Dosa nite with some friends was followed by badminton in the backyard until the light ran out (just like when we were kids). A diving catch had saved the big mixed berry cake made from blueberries, raspberries, blackberries and gooseberries. The gooseberries definitely upped the oomphf factor.

Brunch with friends featured idlis and pumpkin waffles.
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup quick cooking oats
3 tbsp brown sugar
2+1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
4 eggs separated
2 cups buttermilk
1 cup pumpkin puree
3 tbsp vegetable oil
Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. In a mixing bowl, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

in the garden - fragrant Lilium Regale and white/purple phlox with stinky yet perky Shasta daisies