But our evenings and mornings have become so unexpectedly cool that it’s feeling more like early autumn, and I’ve moved on to baking pumpkin bread and apple crisp.

For greens:
baked collards with pinto beans and a can of fire roasted crushed tomatoes

Caldo Verde, the national soup of Portugal, made of julienne kale, potatoes, chorizo, …

Having worked a lavender festival every June for the last six years at a relative’s herb/lavender farm, I can tell you that lavender liqueur ain’t bad, that it does warm the taste buds when infused into alcohol, is pretty darn good in ice cream, and works extremely well in a creme anglaise that adorns any tart you wish to make. Historiann, if you’re interested in some lavender recipes, let me know and I’ll share.

Hendrick’s is the best gin for that one.

Hendrick’s goes magnifico with cucumbers, because it has strong hints of cucumber already in it.

I’ve always been intimidated by pie crust, but yesterday’s tart crust came together really well, plus I was able to use the food processor, so what’s to be afraid of?

My favorite late summer meal is pasta with a raw tomato sauce — just cut up tomatoes, add salt & pepper, garlic, basil, and olive oil; I’ve occasionally added a hot pepper for zing. Let it sit for a few hours. Cook pasta, and mix together, adding parmesan or similar cheese. If you use tortellini, that’s great; if you use fusili or penne you can throw in some fontina cheese as you mix it together. Serve with good bread and salad. Voila, dinner.
What I love about this is that it makes a great lunch the next day, and the kitchen doesn’t get very hot!

I forgot to add: that bloody veggie mary was also finished off with tonic, as I recall. (Otherwise, it would be more like a heavily spiked gazpacho!)

Boston Scholar’s idea for the lemon and rosemary treatment is a good one. But, I don’t have any rosemary in my garden this year. (I wonder what a sprig of lavender leave would taste like?)