Of course I’ve been cooking but not taking pictures and posting because I’m obsessed with the wind up 1914 Victor Victrola that we purchased from an antique shop.  The Victrola was found neglected for about 30 years in an old barn along with tons of 78s and original steel needles.  The machinery is in perfect working condition and plays records, but the mahogany cabinet suffered years of grime and dirt build up.  I’ve been cleaning it and will lightly sand it to try to recover the grain.  So exciting!  My grandfather had one of these in an oak cabinet and my friend and I used to wind it up and practice dancing 😀

I’m hoping to have dramatic “after” pictures in the near future.

I adore the look of these multicolored cherry tomatoes!  They seem festive!

It is NOT the season for zucchini and yellow squash, or they send the ugly ones to Honesdale.  I did manage to find some by crossing the Delaware river bridge to New York and paying a visit to my new favorite supermarket, Pete’s Market in Narrowsburg.  My old Super Duper market in Honesdale has changed it’s name to FoodTown, fired the butcher and stocks it shelves with God-Knows-Where-They-Come-From products.    The butcher is now working at the IGA in Hawley, PA, so that’s okay.  Anyway.

Pete’s Market, just like Carrefour in France, has an expiring meat and fish bin.  The prices are extraordinary and I can’t resist.  After peering at, smelling and poking each item, I’ve managed to strike gold many times 😀  Like these tilapia fillets that were $1.35-$1.50 per fillet.

I sauteed some leeks with the squash and tomatoes, added vegetable broth and then poached the tilapia in the broth.  I’ve done something similar before and this was just as good as last time.

Tilapia Poached in Vegetable Broth

1 lb tilapia fillets

Salt and pepper

3 tbsp butter

2 leeks, sliced thin

1 summer squash, cubed

1 zucchini, cubed

1 basket cherry tomatoes, halved

3 cups vegetable broth

Season the fish with salt and pepper, then set aside.

Heat the butter in a large, deep skillet, add the leeks and saute until just soft.  Add both squashes and tomatoes, continuing to saute for 2 minutes.  Add the broth, bring to a boil, insinuate the fillets into the mixture, cover and simmer for 5 minutes.