I decided to make this summer the most perfect summer, balanced between traveling, relaxing, and, yes, cooking. I went on a road trip with my best friend from college, exploring Brooklyn, Niagara Falls, Toronto and Rochester (where I'll be next year).
We found an adorable restaurant in the East Village that had amazing food for low prices--unheard of in NY. They served water in Mason jars with handles and had antique-y furniture. Definitely going back next time....
I'm at the beach with family, sipping mojitos and eating the Catch of the Day from Willis' Seafood Market every night. (Not to mention devouring Ruth Reichl's hilarious memoir Tender to the Bone).
My corgi mix loves the beach
There's something particular about summer cooking, also known as "What to do with all the zucchini?! " Oh, that prolific vegetable that is nearly sickening by the end of the summer (I heard someone joke once that they started leaving yellow squash on people's porches and then running away--"Take it! Please!! I have too much!!").
Lemon and zucchini go particularly well together, and this recipe is adapted from a recipe by a favorite chef of mine, Jack Bishop.
Pasta with Zucchini and Lemon
And maybe some mojitos.