Randomness in Mid October

Ocho in October (photo courtesy of Jorge Manahan)

Delicious and basic Mexican standards abound at Taqueria Tepango ( 568 Myrtle Avenue, Clinton Hill, Brooklyn NY 11205). Above are photos of the Chicken Tingas Quesadilla ($7) and tabletop condiments of Mexican oregano and dried pasilla chile. The "tingas" are a dish of shredded chicken simmered with chipotle chiles and red onions. Even better, all entrees here are served with free chips (a true novelty in NYC) and homemade salsa, rich black beans and good yellow rice. Ask for the house hot sauce, a green and potent puree of fiery serrano chiles and lime juice. Absolutely delicious.

Miss Lucy Lazzaro naps at Cafe Drake

Harvest Time at Cafe Drake - drying fresh lavender from Jen Ruske's backyard. Useful for so much more than its calming scent, dried lavender can be incorporated in all sorts of food and drink. Use sparingly as too much can turn any dish bitter, and be careful to never cook with plants from a nursery or store that may have sprayed with pesticides. The recipe below is an enchanting intermezzo - serve between heavier courses to refresh jaded palettes. The simple lavender syrup employed here makes an exotic ingredient for signature cocktails as well.

LAVENDER SORBET

1 cup granulated sugar / 2 cups water / 1 T. dried lavender(food grade) / 2 T. fresh lemon juice / 2 T. vodka

In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender ; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.

Chill according to directions of your ice cream maker. If you don't have an ice cream maker, try this: Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

Jen L, in her new kitchen, whipping up a weeknight supper of Chicken and White Bean Chili and Spicy Avocado Salad