I am in food heaven. My new favorite lunch is these beautiful little cucumbers I get at the Ann Arbor Farmers Market from Donahee Farms and hummus. I could eat that for months without getting tired of it. Dinner can be as simple as sauteed onions, hot peppers, and garlic mixed in with blanched (peeled) fresh tomatoes on Holiday Market Italian bakery bread. Or a Caprese salad (tomatoes, fresh mozarella, basil leaves drizzled with olive oil, balsamic vinegar, salt and pepper). And the blueberries. The raspberries. The sweet corn. Green beans so fresh they snap as you trim the ends. Homemade gazpacho, salsa and pesto. Today I froze bag after bag of blueberries so I can mix them with yogurt for breakfast in January. But I can't think of January yet. There are too many tomatoes to eat. With basil. Or not.
