It's the middle of summer in New York, and if you're not at the beach or a country house upstate (I'm not), these are days for eating ice cream cones with your sweetheart, drinking rosé on the fire escape at dusk, and picnicking in the park. So I haven't been in front of the computer more than I have to––sorry, internet, I'm paying attention to the people I'm actually with. Somehow, this season reminds you to do that.
I haven't been in the kitchen much either. It's too hot, and I'm too busy. I don't so much cook as assemble my food. There's yogurt for breakfast, topped with fruit and something crunchy––lately, that's blueberries and cacao nibs. There are salads, and the greatest pleasure of summer, tomato sandwiches (sourdough, lots of mayo, thick juicy beefsteak slices, and plenty of salt and pepper, please). To make anything seem more like a meal than I snack, my default is to put an egg on it.
Pictured is a salad of arugula and––I forget what its called––a bright and crunchy weed I picked up at the farmers market (purslane would do just as well) for contrast. It's dressed in just lemon and olive oil, sea salt and pepper. Stale bread is rescued by grilling it (ok, pan frying it) in olive oil and garlic, and it's perfect for dipping in the poached egg that tops the salad. I'd happily eat this for breakfast, lunch, or dinner! Ideally, with a glass of rosé. To summer!