We’re camping and last night made our family favorite, angel hair with fresh homegrown tomatoes, CSA basil, garlic, and olive oil. Sides of chicken breast cutlets, sauteed CSA broccolini and an arugula salad with lemon-shallot vinaigrette, blueberries, and croutons as well as Italian prosciutto, poppy-peppercorn water crackers, and marinated olives. Purchased cheesecake brownies for dessert. Biltmore Brut in our insulated tumblers 
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Love how the pasta is your main & the chicken your side.
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The menu is definitely glamping! Fabulous!
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Farmer taught me that trick many years ago. I was resistant at first, now it’s the only way I cook it.
I do 3 ears 9 min. Half that time if I’m going to char it on the grill.
Love corn season!
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Not the most photogenic dish but I loved it. Quite spicy. Similar to street corn tho less messy to eat.
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Pholourie (split pea fritters) with tamarind/date chutney, okra with scotch bonnets, bell peppers, tomatoes, cilantro, and coconut. The pholourie and okra were for our current COTQ. Leftover rice alongside.
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Looks amazing!
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It was just a half a breast (cut lengthwise). 
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Count me in! 
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Wow!!!
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Bare minimum cooking tonight.
Lemon-pepper sauteed Gulf shrimp on top of salad greens. I used up some radishes, red bell pepper, red onion, and cukes, with grated carrot, chopped tomatoes, goat cheese and a lemon-tarragon-parsley vinaigrette. Not too bad.
A glass of wine during prep. Ok, a large enough pour that it lasted through dinner as well. 
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I’m a little behind in posting so I am sharing linguine with zucchini and mint and sliced red pepper and half an avocado for dinner last Thursday.
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Tonight’s dinner started with a spring roll that I forgot to photograph, a venison pot pie from the pricey butcher and beans from my CSA.
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Individual chicken pies
Comfort food on foggy SF summer day.
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We enjoyed another outstanding dinner at. Bistro D’Azur in South Orange, NJ including duck 3 ways (duck breast, duck confit salad, foie gras), whole branzino, excellent straciatella salad, fruit de mer, and flourless chocolate cake with coffee ice cream for dessert. We also had an amuse bouche of tuna and avocado. It all went great with an excellent red blend and Brunello di Montalcino.
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