Tomatoes have hit their stride—each one sweeter and juicier than the next. So today’s lunch was a handsome heirloom “big red” sliced over a plate to catch all the juices, as we peeled and sliced them. A spoonful of  vinaigrette, a sprinkle of salt and pepper, and a plop of good mayonnaise is all we needed. (The avocados and basil were like earrings and a necklace on a beautiful woman, nice but not necessary.) Savor the summer, dear friends.

 

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