Simple Dimple

I like being up early in the mornings, before anyone else is stirring. I like to be in the garden while all the neighbors are still quiet, wandering and looking, in slow-mo, while things are still simple, and before my brains get going.

A great thing about late summer is getting to eat food that tastes much like those first morning moments: cucumber and tomato slices with a little bit of olive oil, pepper and salt; boiled whole potatoes and carrots with a spot of pesto; a crispy red pepper rolled into a tortilla; piles of peaches or pears or plums; raw ears of corn. They are exactly what they are, full, large flavors, even, but not complicated. No work for this food, no thought at all, and it's perfect anyway.

Are those paws not the loveliest?

Sure, I get excited to make new, funny recipes like jello with rosé wine (with non-animal gelatin, of course). I get excited by learning there are more flowers I can use in food preps, like forsythia. And I really enjoy prepping for winter eating by putting up some of the great farm foods we're enjoying right now.

It's also nice when things come easy, take no thought, and are better than you could have ever dreamed. Like a cherry tomato in August.