Summertime and the living is not easy. In August, I'm painfully aware that the cool kids have stocked their fridges with the ultimate end-of-summer provisions. Burrata and fennel, a rainbow of radishes, dimpled tomatoes dubbed heirlooms. I'm happy with the basics; two-tone corn, deeply red tomatoes, and an armful of the freshest basil kindly gifted by my neighbor with the verdant thumb. At home, both the mercury and the humidity are battling each other like a pair of Rock'em Sock'em Robots. Turning on the oven is necessary but somewhat of a luxury. It is in August when we remember the reasoning behind icebox cakes, no-bake pies and fruit cocktail suspended in gelatin. In August one must choose between oven and stove-top, outdoor grill or in today's climate, contactless pick-up.
I'm more likely to pick-up a dog-eared cookbook than scroll through an on-line menu. Joanne Chang's Pastry Love offers inspiration with a recipe for a savory scone. Realizing my fridge boasts only 50% of the recipe's title, I forge ahead, improvising as I go. Kernels from a lonely ear of corn are happy to join in the mix. Basil steps in as Chive's understudy. A ripe Jersey tomato waits patiently as the over-sized scone bakes, filling the kitchen with a fragrance I'll miss when August tumbles into September.
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Professional Pie-isms & Seasonal Sarcasm