What's one of your favorite summertime meals?

 My mom, Millie LaRock, was a superb cook. She always put much thought and effort into putting tasty and appealing meals on our table. Growing up, the only food I remember disliking was spinach, cooked spinach. Other than that, I liked everything mom put on the table. I wasn’t a big fan of steak when I was younger, preferring my beef in the burger style. I tell you this as a segway into the following; when I would come home on leave from the military, mom would always ask me, “what can I fix you to eat? what’s your favorite thing?” And, every time, I’d reply, “anything mom, I like everything you fix.”

My favorite summertime meal is a simple, fresh from the garden, tomato sandwich on wholewheat toast with fresh lettuce and slathered with Hellman’s mayonnaise. Coming in a close second would add to that sandwich a couple slices of crisp bacon to create a BLT. Of course, I have to wait ‘til late summer, when the tomatoes are ripening, for that meal. To finish off this late summer meal, I’d look for a generous slice of vine ripened watermelon. Also, the addition of fresh boiled sweet corn on the cob smothered with real butter would add another layer of gustatory delight. Since we are starting this menu in late summer, desert would have to be blueberry pie. Everything washed down with fresh squeezed lemonade.

Summer starts in June however so what to eat while we wait for the garden harvest? How about a lunch of fresh strawberry shortcake and vanilla ice-cream and fresh iced sun tea? For supper we can throw some hamburgers and Glaziers hot dogs on the grill. Ice cold lager goes well with this meal. Recently, lobster has entered my summertime, meals to enjoy, preferably while viewing the Maine coastline.

Of course, the 4th of July brings us to the fireman’s field day and the choices are hot Italian sausage smothered with grilled peppers and onions. Or BBQ’d chicken well marinaded in Grandpa Aubrey’s State Fair Spiedie sauce. accompanied with macaroni salad and if available canned garlic green beans from last year’s garden.

Fall ushers in, Caprese salad with fresh basil. And homemade, fresh from the oven, yeast bread.

With a gin and tonic in hand on a blistering hot summer’s day, I wish you a bon appetite.

Bob LaRock, July 04, 2022