Recipeslut

and it’s distracting as I sit at my summer desk job, staring at the computer. Electronics and bacon. “That’s reminiscent of my new blog,” I think to myself. So I pop on while at work to jot that down. I had a mess of bacon and eggs for breakfast that I got from the buffet and brought to work. Just a little treat. Once every 6 months is OK, right?

I promise a recipe posting later today…something from the binder in the kitchen where I keep my recipes on scraps of dribbled on, greasy paper.

Lettuce is plentiful and in season at the farmer’s markets and in the community supported agriculture shares in the Northeast in the spring and summer. I look forward to their arrival with eager anticipation. For the markets, lettuce is usually picked in the morning to be sold later in the day. My favorite is the red leaf. Then the mixed bunches. The red leaf is sweet and buttery and so tender. I am a rabbit for lettuce and other greens!

No recipe today. Paul made portabella mushroom burgers tonight with the soft and silky lettuce and our usual simple balsamic and EVOO.