For the last week or so, I’ve been trying to hurry summer along. I’ve taken my warm-weather clothes out of storage; I’m walking more; meals have migrated outdoors. The weather (when the rain lets up) has been lovely, with warm days and cool nights.
Thinking about it, this is the best of summer. In a few weeks, we’ll have more rain than sun and after that the weather is hot and humid until mid-September. So even if the calendar doesn’t agree, I declare summer to be here.
Last night Tod opened this year’s grilling season. We burned last year’s lucky arrow (a few months late) then cooked up some rosemary-garlic marinated chicken breasts. Accompanied with a grilled onion, oven fried potatoes and a tomato-mozzarella salad, we couldn’t have asked for a nicer Sunday dinner.
