August 31st 2025
Menu
This week’s theme was “survive the heat wave”. We hit 93° here in Mill Valley so we wanted a meal that could be made outside and required as little prep as possible - I didn’t even make a second treat this week đź«
Carne Asada Tacos
We followed Brian Lagerstrom’s marinade and paired with store bought everything else (even pico de gallo to avoid wasting any extra effort cooking)
Chips & All The Salsa
We served three different salsas: mango, green, and medium. The green was the most delicious and the mango was very sweet (I enjoyed it, but it can definitely be cloying)
Esquites
We’ve been making this corn salad for years - the cotijia brings the whole thing together, so do not skip it!
Jake Slaw
Jake insisted on making a vegetable side - bless his commitment to keeping us all healthy and alive. The slaw featured jicama (which neither Mark nor Peach care for so) Jake cut cut the jicama pieces into gigantic cubes, and I quote, “to make it easier for folks to find and remove them”. It was… a choice.
Frozen Yogurt with Nectarines
I made a frozen yogurt for dessert - with Greek yogurt, vanilla and small nectarine pieces. It tasted a little too literally like Greek yogurt (all the tartness) with too little sweetness you’d expect from a frozen dessert.