Fifth of July caprese and corn
My heart is forever in Queens, but it’s really nice to get out of the city once in a while. We’re just back from spending the Fourth of July weekend in Long Island at Jon’s parents’ house.
The actual 4th of July holiday was rained out, but even without fireworks, it was one of the best I’ve ever had. I spent the better part of the day looking out the windows at the rain and breezing through the first half of Ruth Reichl’s new novel Delicious! Couldn’t dream up a more relaxing afternoon if I tried. That night, Jon and I basically had ourselves a junior-high-style sleepover–pizza, soda, and Scream. This is also my idea of relaxation.
Yesterday, I was itching to put together some good food, so we started our day by venturing out to the Northport Farmers’ Market. We got tomatoes, fresh mozzarella, and pesto to make a Caprese salad, some of the first Long Island corn of the season, and some beautiful bright and tart cherries.
Jon made Mexican street-style elote, coating the grilled corn in mayo, cotija cheese, cilantro, and lime.
Megan and Mark joined us for dinner that night, which of course meant some delightful Megan contributions to the table~~roasted mint potatoes and arugula watermelon feta salad.
Oh, and peach pie. Amazing peach pie. I should have seen it coming. With Megan comes pie.
It was a Fifth of July for the ages. Wouldn’t trade this day or this weekend for anything. ♥
