It’s too hot for cooking. Plus, the Frenchman is away on business in Atlanta (which, somehow, is cooler and less humid than New York, go figure), so I don’t feel like making a big fuss. Dinner the past few nights has consisted of various salads spooned onto toast, usually with a bit of cheese, sometimes with a runny egg.
It’s handy to keep a running arsenal of these minimally cooked, stuff-on-toast ideas for the very middle of summer, when produce is outstanding, but the idea of turning on your oven is more than you can handle right now, do you have any idea how sweltering a NYC train platform is, seriously how long do I have to wait for this stupid train to arrive, thank you very much.
These “recipes” are largely interchangeable–use the bread, cheese, and herbs you prefer. Use whatever fruit or vegetables look best at the market. When you have excellent summer ingredients on hand, it’s sort of hard to screw it up. Read more