I heart banana bread in my (also $1 thrifty find!) heart-shaped pan.
A pint-sized homegrown watermelon for my pint-sized girl. I've also (accidentally) mastered the skill of telling when a melon is ripe - wait for it to fall off the shriveling vine. Best watermelon yet. Who knew?
Almond butter, made simply by throwing a bunch of almonds and a little honey in the food processor and letting it rip until everything becomes creamy.
Vietnamese yogurt, which is by far my favorite of all styles of yogurt; thick, smooth, and sweet. I use this recipe, but rely on my electric yogurt maker (after the straining step) instead of a water bath. 12-15 hours incubation time does the trick.
The 5-minute bread recipe also makes good (a tad chewy, but tasty) whole grain rolls.
All colors of tomatoes make for the most beautiful pasta sauce. This year was most definitely the year of the cherry tomato.
The first of our favorite soups have begun to make a regular appearance. This is Vietnamese "hu tieu."
What are you eating these days?