I’m not going to say it. I promise you I’m not going to say those dreadful things that everyone has been talking about. You know what I’m talking about. The end of summer.
I refuse to acknowledge that we’re done and I’m going to make the most out of these next few weeks by continuing to eat all of the bounty that graces my CSA box. Most recently, we’ve seen an influx in tomatoes… primarily of the heirloom variety.
We’re counting down to our last couple of months before we close up the Cape house. The meals that we have while we are down there are what I will miss the most. Lunches are divinely rustic. Cheese plates, crusty bread, grilled fish from the night before, cucumber salad, slices of perfectly ripe melon and, of course, a glass of crisp white wine.
A few weekends ago, I brought with me my latest treasure, a volume of Canal House Cooking that has some extraordinary recipes (paired with stunning photographs), with the intent to make something from it. Within moments of perusing the pages, I had my heart set on one. There are few things that delight me more than slices of fresh tomatoes. And have I mentioned my love for blue cheese? And anchovies? You see why I had to make this recipe.
We gathered around the picnic table that overlooks the lake and chowed down on the platter. A simple pleasure, indeed. One that makes you grin within moments of your first bite. One that’s hard to forget.