I’m so grateful for my little kitchen, and all the magic that happens in it. Much going on in there this week, from tamarind-millionaires-shortbread to bean salad to BLT. I’ve lost track of where or when I picked up this recipe for millionaires shortbread, but found myself with all the weird ingredients at the same time: shredded coconut, tamarind paste, sweetened condensed milk among them. Above, the tamarind caramel before mixing, and below, after it was baked on top of the coconut shortbread, me pouring the melted chocolate-butter on top.

Time had to pass before the confection was set, so I enjoyed another splendid sunset with rainbow, and then enjoyed the tasty treat for dessert.

The first fire in the woodstove last night when it got unexpectedly cold after three days of blessed rainstorms. Wren wore her thunder shirt most of that time, and plopped down in front of the fire the minute it was lit. The hummingbirds still linger and vie for nectar with the yellowjackets, but they’ll both be gone before long. The mystery of the empty birdbath was resolved this morning when I looked out the window to see a doe drinking it down.

The three-day version of the mock sourdough wonder bread succeeded as well as the first effort, and I froze half the loaf to serve later this week after company arrives for awhile.

I’m getting a jump on food prep so I don’t have to spend too much time in my little kitchen while my guest is here, and made this beautiful improv marinated bean salad. The directions come from Samin Nosrat. I love her approach of suggesting ingredients and letting you do the rest how you like. I used kidney and pinto beans, cherry tomatoes, and fresh parsley and oregano, macerated red onion, and sliced cabbage from the garden, with a light olive oil and prosecco vinegar dressing. So simple, so delicious!

And finally, after the bread had cooled enough today to slice it, the first BLT of the season.