Summer

I woke up the other morning craving roasted red pepper soup. Not for breakfast -- that would be weird – but for dinner.

Since I had recently purchased a dozen bright and shiny red bell peppers, I thought it would be a good idea to roast them first thing in the morning. So by 6:15 am, the peppers were sliced, drizzled with oil, and placed under the broiler.

Like wood-fired pizzas or chargrilled burgers, the smell of roasting peppers is utterly enticing. Except when it's not.

You see, that utterly enticing aroma becomes not-so-enticing by three o'clock in the afternoon. You can light vanilla scented candles (which I did) and spray air freshener (which I did). It won't matter. The smell will linger like an unwanted house guest.

So here's my advice: Make roasted peppers only after 12 noon. And then make this soup because it's too delicious to pass up.

I figure I’ve eaten about 20 pounds of watermelon this summer. Fortunately, it’s 92% water and 0% fat, so my clothes still fit fine.

Even as a kid, I ate a lot of watermelon. Everyone in my family did. I can remember my Dad, his face beet-red from the heat, coming through our back door beaming as he was carrying a colossal watermelon. He always did the same thing: set it down on the kitchen counter and proudly announced its weight – 19 and 1/2 pounds! 23 pounds! Like his lobsta, the bigger it was, the better he liked it.

My brother Chris was always the one to cut the watermelon (seeing as none of the rest of us had his patience). With skills of a surgeon, he extracted every last seed while keeping the melon’s flesh intact. Come to think of it, I don't remember ever seeing seedless watermelons when I was a kid. Did they exist back then?

It makes me sad that I forget about pavlovas, they are SO good, SO pretty and SO easy to make. They are just little clouds of goodness and make the perfect ending to any dinner.

If you have never had them, they are basically meringues made into a little bowl, that happen to look like a cloud. Perfect for dessert after a big heavy meal. They are so light and airy.

Because I hoard berries over the summer and buy them when they are beautiful at Costco, I always have a freezer full waiting to be made into something delicious. This particular sauce I threw together with blackberries, raspberries and strawberries, but you can use any combination to make to your liking.

It doesn't matter how imperfect your cloud bowls are, the more rustic looking the better. I hope you give this a try, I promise you won't be disappointed.

In Maine finding a good lobster roll is like finding a needle in a haystack. Some places buy some pre-made lobster salad, with a 30 day shelf life, that is pale pink, loaded with cheap quality mayo and then placed on a roll that is not even toasted. The view, the sound of gulls and the sweet smell of the Atlantic helps to elevate the taste of a mediocre lobster roll. Really what is so complex that it eludes so many restaurants in Lobster land?

I feel that the humble hot dog roll is the perfect base and that is what the original creator of a lobster roll had in mind. A good quality commercial hot dog roll and not homemade, that wouldn't give it the proper feel in your anxious hand or the right texture. Freshly cooked, cooled and shucked lobster from a pound and a half lobster.  Sounds like a lot? I did mention “perfect” didn’t I?

In a bowl cut up the lobster meat (tail, claws and knuckles) with a handy pair of scissors into medium size chunks, add chopped fresh chives to taste and then add the smallest amount of good quality mayonaise. Remember you can always add more, but it sure is difficult to take it back out.