Quickly now, I've got a paper to finish

Man, I'll never really get to stop saying that.

From epicurious:
Cucumber gazpacho with shrimp and melon.
mmmm...shrimp garnish. Gingerey, herbey, summery. Made muffins with some squash and basil to go with this.

Summer squash sloppy joes.
This is obviously designed to hide vegetables so kids will eat them, but putting squash in everything is the only way it's going to get eaten. I added extra vegetables and subbed cayenne for the paprika.

The rest of the basil got turned into pesto before it could be forgotten in the fridge. While I had everything out, I also made pesto out of the big bunch of cilantro I'd bought for last week's tacos. Froze it in ice trays, dumped em in a ziploc.

I started looking for ways to deal with the onslaught of cabbage, and found recipes for canned slaw and freezer slaw. Both these methods use vinegar, sugar, and spices with the veggies, and are supposed to stay crisp. Mayo can be added when you use the slaw, if you like it creamy. The canned version sounds more appealing, because I imagine it getting all pickled in the jar, but that recipe assumes a lot of knowledge. I browsed around for different versions of the recipe, and let me tell you, the corners of the internet where people make canned coleslaw are kinda scary. So then I looked the National Center for Home Food Preservation to learn about head space and how to seal the jars, but really just learned how easy it is to give yourself botulism. I think I'll save that project for a weekend when I have more time, so freezer slaw it is.

Headed up to Montreal on Tuesday to present the paper, so there will probably be no box next week. Will do my best to get today's box posted before I leave.