1. In the morning, before the sun climbs high, I go out to the garden. This urban square of land is full of life. Birds sing their matins in harmony from tree to hedge. Bees flit from flower to flower. Blueberries grow fat and roll easily into my fingers, and fall with a satisfying plop into my container.
2. I move to the raspberry patch. Gossamer spider webs crisscross the canes. The berries glow translucent red, each one a jewel. Gentle tugs and soon my second container is full, ready for tumbling onto granola, yogurt or ice cream. This ability to go out and pick my own food is such luxury.
3. Elsewhere in the garden beds, red-veined beet leaves beg for thinning. Bitter arugula is added to my basket for tonight's salad. I pick the first cucumber, dark skinned, with tiny prickles. Tomatoes, small and green, hold promises for another day.
4. Dinner on the patio with fluttery visitors. The Butterfly Bush is aptly named for they do love it.
5. The temperature rises. We're in for a very hot weekend. I was inspired by a dish served at my daughter's house last weekend.
Red onion, cut into thick slices, and pineapple, also sliced, tossed with olive oil and grilled until tender crisp and sweet, cut up and added to a variety of greens. I grilled some cherry tomatoes and added them to the mix with a teriyaki grilled chicken breast alongside. A squeeze of lime juice over all and no dressing needed.
A bit of couscous or bread adds more to the meal, if needed.
What do you serve when it's hot and you don't feel like cooking?