Malinda Lo

On Labor Day, Amy and I made a feast out of the end-of-summer bounty we picked up at the farmer’s market last Sunday. We started off with grilling some shrimp (OK, they weren’t from the farmer’s market). Amy cleaned them, added salt and pepper, and then — in a stroke of genius — dipped them in melted butter and minced garlic before throwing them on the grill.

Before:

Shrimp on the barbie

After:

Mmmmmm!

Wait, you want a close-up? OK:

Tasty!

At the same time, we made a very quick sauce out of beautiful ripe heirloom tomatoes, more garlic, fresh basil from the potted plant in the yard, and chili flakes. We tossed in some grated pecorino at the end.

Bubbling away on the stove

Then, we combined the grilled shrimp with the tomato sauce and some linguine:

A mouth-watering plate of deliciousness

For dessert, we had purchased a whole bunch of slightly bruised but still perfectly delicious organic ripe peaches and nectarines. I made the raspberry and peach cobbler from Joy of Cooking: butter, sugar, flour, buttermilk, baking soda, with the batter dropped on top of the sliced peaches and nectarines, plus a handful of raspberries and blackberries. I didn’t bother to peel the peaches or nectarines, and I doubled the cobbler topping recipe because the last time I made it, there wasn’t enough.

This time there was more than enough for the two of us:

The gigantic raspberry-peach cobbler

Here’s a close-up:

Warm peach cobbler

After that, we collapsed in bed because we had eaten so much. Sadly, the cobbler did not survive too well the next day, but the photos did. Next time I’ll make them separately in individual ramekins so we don’t waste anything. I wonder if the raw batter will freeze? Hmm …