A SUMMER NIGHT’S DINNER, JUST AFTER THE FIELDS WERE MOWN

Contentment.

Outside, the slope down from the house towards the pond, grass yellowing on it, like a Van Gogh painting.

Inside, the flowers: wild black-eyed susans and yarrow, perennials and annuals from the garden, fireworks in a blue glass vase on the dining room table.

#DinnerWithDragonwagon, just me and my boyfriend, with plenty of help from Walker Farm. The first course on my late mother’s old Blue Onion plates.

Canadian Asparagus, with Olive Oil, Lime, Coarse Salt & Cracked Black Pepper,
on a bed of sliced Romaine & Scallion, Garnish of Yellow Tomato

Eggplant Rice Audrey,
with Roasted Eggplant, Sautéed Onion & Garlic, Tomato, Basil, & Parmesan,
Dabbed with a Little Local Chevre
(the recipe from Passionate Vegetarian, but made with a millet-quinoa combo instead of rice)

Oven-Baked Tofu,
Marinated, Breaded & Baked Crisp
(recipe also from Passionate Vegetarian)

Roasted Cauliflower / Greek-Style Smothered Okra
(okra recipe — one of my absolute faves — also from Passionate Vegetarian)

Dessert, Later on:

Mixed Local Strawberries, Blueberries & Black Raspberries,
Dusted with Amaretti Crumbs and Splashed with Frangelico,
Topped with a Dab of lucious Local Ricotta