I am bushed tonight, y'all, but it's been a productive, good week. We received several letters from the boys; Jack sounds positively ebullient, and Oliver does too, in his own understated way. No one who knows him will be surprised to find that with all manner of found object -stones, cobwebs, pine needles, etc- he has erected Tent 7 Town Hall underneath his tent (they're raised structures) at camp and is running it in his down time. We know not who else participates in T7TH but perhaps that doesn't matter.
I am really starting to miss them and will be beside myself with anticipation one week from Sunday when I first get to lay eyes on them. Aah!
In the meantime, a beautiful pie and a new salad to share.
The pie is a strawberry rhubarb balsamic. Because yesterday was so humid, I could take great liberties with my oil-based crust. It's often quite finicky but is a snap on a wet day. So, fleurs.
And this salad arose from a burst of creativity and a need to use up some produce. I shaved a bulb of fennel and a nectarine, halved a few cherries, and chopped some fennel fronds and mint. I had some pepper-crusted goat cheese and roasted pistachios too, so those went on, and then I drizzled the whole thing with salt, freshly ground pepper, peppery olive oil, and some pear balsamic. Dreadful photo, scrumptious salad. Summer on a plate!