It reaches 99 F in San Jose today. Spent most of the day in the office with AC. When I got home…our house is quite toasty.

We decided to create minimum heat from cooking…

This weekend is also the Slow Food Nation event in SF. In celebration of Summer and Slow Food, we decided to make some home cooking with some local ingredients.

The salad mixed is from Happy Boy Farms from the Sunday’s Campbell Farmer Market. We also mixed in two green tomatoes from our garden. Ethan made the spiced tofu with fresh basils (from our garden). The halibut is from Race Street Fish & Poultry Market. I followed/modified a recipe from The Gourmet Cookbook by Ruth Reichl with Buddha’s Hand Citron Vodka from Hanger One.

Toast to Summer!

It’s time to take the clouds down
Put them in the ocean to float
Let them sit in the sun to dry
Renew their energies
Purify their shells
When they look puffy and happy again
Ask the children to come and kiss them goodbye
Then put them back to the sky
Now
Look up the sky
It is filled with happy clouds
Grinning down upon us