Let’s see… cooking for 2 adults in PA. Tomato season has just begun and I plan on taking advantage of it more than I did last year. Seeing a lot of zukes and corn pop up at the local FMs as well as peaches, but I’ve never had any luck with peaches here. My dude’s been promising to make frozen banana dessert with coconut whipped cream, but I don’t know when that is happening. As soon as it does, it will be dessert for most of our meals 
Tonight/Fri: tomato salad with local heirlooms, shallots, parsley simply dressed with Greek olive oil & just a splash of RWV, grilled BLSL halal chicken thighs in a NYT marinade, grilled zuke planks with feta, sumac, fresh parsley
Saturday: we might be going out, as one of my gal pals has a trio gig downtown, so dinner’s a big ? ATM
Sunday: sticking to our “Thai food Sunday” tradition, either turkey laab or pad kra pao with the Thai purple basil I got at the FM (no holy basil to be found & yes I know it’s not the same), jasmine rice, stir-fried bok choy
Monday: picking up our brand-new Vespa 
, might host a low-key potluck / backyard Q with dogs & burgers for our friends
Tuesday: burrata Caprese, some sort of zucchini pasta
Wednesday: grilled fish (Norwegian salmon or swordfish or Arctic char) and xoriatiki
Thursday: I have a gig, so TBD
Friday: there’s a townie takeover at a local bar we never visit, but their bbq is supposed to be good.
