Summer

I'm still thinking about the smell of the sweet Virginia hay - wishing there was a way to bottle that scent. We couldn't bring the hay home, but we did bring other treasures back to remind us of our trip: honey, old frames and fruit from various farmers markets.

On the drive home, the dark red plums were on my mind while they sat on the console of the car. Each time I glanced at them, I could almost taste them.

They were tart...so very sharp in that first bite and the bright red inside had a sweetness that was intensely satisfying - a perfect compromise to the sour skin.

We came home to rain and knee high grass and with too many things I needed to do to count. Yet again, those plums called to me.

Dane held them in her hands. I could see it was their size that excited her, as if they were grown just for her small inquisitive hands.

She played and I rolled dough beside her - a perfect way to be home.

It's strawberry season and the markets are filled with this seasonal gorgeous red fruit. Just a great reminder that it's spring and summer is right around the corner.

One of my favorite fruit combinations is strawberry-banana. It's perfect for smoothies, yogurt and even ice cream. I figured why not put these two together and make it into an irresistible crumble. What a good idea that was. It is delicious. And the topping...I could eat it by the bowlful.

I washed my strawberries, hulled them and cut in to quarters lengthwise. This keeps them mostly intact as they bubble away in the oven. I decided to use my smallest cast iron skillet for this rustic dessert. I love the way it heats up and keeps things warm once removed from the oven. My whole family loved this dessert. I think it's the perfect ending to a summery meal. Next time I'm going to serve it with this fried chicken.

Because our house and backyard are shaded by three large trees, we make it through summer's hottest days without air conditioning. It helps that a cooling ocean breeze comes our way in the afternoon. Eating outside on the deck is a great way to beat the heat. Easy-to-make dishes, relying heavily on salads and grilled vegetables, fish and meat are the way to go. No need to suffer inside in front of the stove when there's a barbecue outside.

Shopping at our local farmers markets--Pacific Palisades on Sundays and Santa Monica on Wednesdays--keeps us happy, with freshly picked fruits and vegetables. Carrots full of sweetness and crunch, cherry tomatoes that dive bomb your mouth with sweet-acidic juice, flat and spicy leaves of arugula tossed in salads dressed simply with a reduced balsamic vinaigrette dressing, split lobsters on the grill topped with caramelized onions, bread crumbs and butter, Italian sausages poked with a fork to release the steaming juices as they grill on the barbecue....

Sooner or later, the meal comes to an end but before that happens, a closer needs to make an appearance.

I haven’t been cooking. Well, if you call defrosting some homemade marinara and boiling some water for pasta, cooking, then I guess I have cooked a little bit.

Last week was Isaac’s Bar Mitzvah. I planned the whole event, from start to finish, and in the end, the high anxiety and elevated stress level was well worth it. Isaac’s “ear to ear” smile was worth the lack of sleep and the 8 pound weight loss.

As I slowly get back into a routine, I took inventory of what I currently had on hand. A big batch of frozen cookie dough was just what I needed to kick off the first of many summer holiday weekends. With plans to go to friend’s for a BBQ, whipping up a batch of homemade ice cream sandwiches was effortless.

As the cookies baked and cooled, I made a modified version of this “magic shell“. I used all bittersweet chocolate and added a pinch of Celtic sea salt, espresso powder, and some vanilla. Delicious! And additive free!