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Editor's Letter




I should have known better. Seriously, what was I thinking?

I’ll blame it on the produce: eggplant, tomatoes, zucchini and peaches. Sometimes food speaks to me, and the message from these lovelies was: Eggplant parmesan, roasted zucchini and peach pie.

I made the pie crust first. I grated three large tomatoes and helped myself to a fistful of a basil from a neighbor’s herb pot. Pretty soon the kitchen was filled with the aromas of homegrown tomatoes mingling with basil and garlic. Next I started the peeling, slicing, dipping and breading process that results in perfectly coated rounds of eggplant ready to fry three or four at a time. In between keeping an eye on the crunchy slices and flipping them at the perfect stage of golden brown, I turned my attention to the zucchini, which I simply sliced and tossed in olive oil with seasonings.

While the eggplant was baking and the zucchini roasting, I contemplated finishing the pie. If I timed it right, it’d be out of the oven, warm and ready to top with ice cream after dinner. But I just couldn’t do it. I could not bake one more thing. All I wanted to do was get away from the oven as quickly as possible. Ice cream for dessert--what a brilliant idea! Who needs pie?

For the month of August, I’m giving my stove a month-long summer vacation. We can eat out, pick stuff up, order in--and eat lots and lots of salads. I’m not going to waste a perfectly good pie crust, so I’ll make an exception to bake that peach pie, but, after that, my stove and I are taking a break until things cool off.

PS: My grandmothers, who canned and preserved all summer without the benefit of air conditioning, are rolling in their graves at my wimpiness.

Gay

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