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Lobster lunch redux. Our summer jags are revealing themselves: Lobster and rosé for lunch; fried chicken and rosé for dinner. We tossed the plump chunks of cold lobster with a dab mayonnaise, olive oil, lemon juice, a little chopped celery, tarragon leaves, and minced chives. The haricots verts and potates were simply dressing in olive oil, and s&p. It so hot, we’re sipping our rosé over ice—cool and refreshing. Have a happy exciting fireworks-filled 4th, dear friends. Happy birthday, Uncle Sam!

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