Hot tamale!

Behold, the famous green corn tamales at El Cholo Mexican Restaurant in Los Angeles. This photo is admittedly terrible, but...there's not much I can do about that.

Anyway, these tamales have achieved cult status among Angelenos. They're made with fresh corn off the cob, corn masa, cheddar cheese and 0rtega chile, then steamed in its own husk. It comes with beans and rice but once you've gotten through the dense tamales themselves, you barely have room for anything more. Sweet and savory, these tamales are only available May through October and are worth the wait. However, the same can't be said for their other dishes. That is, of course, you like heavily cheese-laden, densely sour-creamed, highly Americanized Mexican food...which is a shame, because a lot of authentic Mexican food has a plethora of really subtle and beautiful flavors that shouldn't be masked.


Ballard Farmers' Market

The bounty of fresh fruit and vegetables at the Ballard Farmers' Market in Seattle, is simply astounding. When food is that fresh, just picked off the ground moments before being displayed on the tables, it just smells and looks different - more succulent, more fragrant, more everything! Check out these heirloom tomatoes - exquisite!

And how cute are these radishes? You can lick the dirt right off of 'em. Kidding.

I couldn't resist taking a photo of these gorgeously lush peonies, which happen to be my favorite flowers.