Last Summer, as I recall, was:

caprese salads, dried & fresh red chiles speckled atop everything, salty-sweet prosciutto, boiled green beans & potatoes smashed together with golden olive oil, arugula.

This Summer proved to be of rich fresh mayonnaise, panzanella, sweet corn & heirloom tomato salads, boiled eggs, roasted peppers with capers, salami, salads of tomato, new potato, and green beans; crisp hearts of romaine.

Other things, lately: an unspeakably delicious sandwich, inspired by Saltie: ‘twas nothing more than viscous golden homemade mayonnaise, a lovely & mild cucumber, chile flakes, cilantro, salt & pepper. Also, the perfection of BLTs.

Spaghetti with cherry tomatoes baked until they were soft and rapturously sweet, with breadcrumbs and grana padano, fresh thyme.

Big salads of chopped romaine and tomato with a lime-based vinaigrette, which was lovely & sweet, just a touch acidic.

Heirloom tomato toasts for dinner last night: one slice of red wheat pullman was spread with cottage cheese and topped with s&p, tomato, and olive oil; another, with mustard-mayonnaise, sharp cheddar, avocado, and tomato. Both were garnished with floral chopped oregano and devoured before watching ‘The Office’ and reading Sense & Sensibility in bed, hopping up to turn the fan off and on, intermediately— Fall is pretty much here, in all its crisp glory and perfect early evenings.

Fall, then, so far: three pears in three days.