Heat, humidity, haze, and, with timely precision, the first hum of a cicada: that was the Saturday morning start of July in the quiet and calm of Spring Street. Not ideal for cutting the grass but the forecast for the following days looked to be even more forbidding, so I knocked out that chore once we’d gotten to a decent enough time of the morning where the neighbors wouldn’t be too outraged.
He may love the sun but Sumner also recognizes the benefits of a shady retreat.
A surprise opportunity to have a holiday weekend visit from the dear duo of Jeremy and Mark ignited my muted energies and broke me out of the quiet summer’s malaise. Things like making a batch of ice cream, getting towels washed and hung, putting together a pizza dough for a long rise, cutting up fruit, and solidifying dinner menus to accommodate three at the table for three nights…I was glad to feel in motion and in sync again.
Shortly after they arrived, we partook of a mid-afternoon snack: carrots, bell pepper strips, grapes, pita chips, and delicious avocado-lime dip.
Saturday night’s menu was designed more for me than really attuned to their more vigorous appetites: roasted spiced salmon over a Caesar-topped spring mix. The homegrown Candyland tomatoes were a bonus.
I had the remaining portion of a batch of vanilla ice cream hanging out in the freezer, and apparently a perfect amount of leftover hot fudge sauce, so I reworked them into a little container of fudge ripple ice cream for our dessert that Saturday night. The fudge sauce was chewy but chocolatey and it did not spark any complaints.
Based on "Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.
Appetizer avocado dip based on "Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
"Sweet Milk Ice Cream," a recipe from King Arthur Baking that is no longer available online.
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