Greetings! How are you? We’ve been on the go non-stop after returning earlier this week from six full days exploring Denver, Boulder and the surrounding mountains with three generations of my husband’s family.
The heat and humidity are old hat by mid-April on the coast, but in July, it’s full-on summertime.
Capping these sultry days on a frozen note? You better believe it.
The garden is happier and happier every day. Only the green and red okra, herbs, and (stubby and misshapen) carrots are harvesting currently, but the tomato plants, eggplants, peppers, summer squash, and onions are growing well. The beets have all been picked, and spring greens are mostly gone. The zucchini came into its full glory last week, then had to be ripped out entirely thanks to an industrious squash vine borer. We enjoyed more than ever in the past, though, so it feels like a victory. And, oh, if the millions of green figs — on both trees this year — don’t make me forget any garden missteps!
At the heart of this recipe was our inability to choose between shortbread cherry bars and chocolate-covered cherries.
When in doubt, my kitchen plan of attack is to mash it up. And thus, black-bottom cherry bars. Something for both of us in every bite.
Here it is, the weekend again. On Friday I looked out the window at a casual haze of spitty rain, low rumbles of thunder in the distance. Saturday and today the sun shines brighter and hotter than it has so far, chasing away the clouds and any chance to provide the plants their much-needed drink.
On the other hand, it’s exactly why the tourists flock here on a long holiday weekend celebrated in backyards and parks, up and down main street sidewalks, or, better yet, on the water.