Summer food

Last night, we made homemade pizza. Our CSA had pizza dough mix last week (yeast included). Used pesto from last year's batch, basil and parsley from the garden, tomatoes from the CSA and the garden, and fresh mozzarella. Served with the, as Ann puts it, stick-your-face-in salad of basil leaves, fresh tomatoes, and mozzarella.

I had blueberries and the leftover salad for lunch.

With a strawberry soda.

Tonight's menu is an eggplant and fresh pasta dish from the St. Ambrose "Hill" cookbook. Tuesday is pinto beans and hot peppers from the garden, cooked in salsa and served with sour cream and tortilla chips. Wednesday is a mystery because the CSA gets here then. But I think we might have those Hinkebein pork steaks and the sweet corn. With more tomato-basil-mozzarella. Perhaps with feta instead.

For the next two weeks, it is my favorite time to eat. Not counting Thanksgiving leftovers of turkey, gravy, sweet potatoes, and pumpkin pie. August's garden bounty reminds me each year that, no, summer is not just one long punishment.