Just when I start to feel like it’s fall, the ripe tomatoes in my garden remind me that it’s still summer! Tonight I was so happy to pick the first lettuce from my second planting, after a few weeks without lettuce in our salads. The tomatoes are finally beginning to ripen in large quantities, enough to make sauce for the two of us with leftovers. The basil is out of control, so big, and I know that I have to spend some quality time making and freezing pesto soon. I added some of Chris and Melissa’s garlic, fresh pasta and cheese, and I added leftover Maine lobster to Ed’s plate, since his mom was so kind as to bring home some lobsters for him. (I’m allergic to lobster, but I was very happy with the vegetarian version.) Ed’s mom also brought us a 5 pound box of Maine blueberries, some of which I froze and some of which I turned into Blueberry Buckle. It’s cooling now and will make a great breakfast for the rest of the week. Or dessert. Or snack.