Prawns and mushrooms sauteed with onions and garlic

Pizza with onions and herbs

Cherries!

S, B, and I went cherry picking at Enos Family Farm, the one organic u-pick in Brentwood. After about twenty minutes of picking (and fifty minutes or driving) we had picked more than twenty pounds of cherries. They turned into ice cream, preserves, jam, and we canned some halved in syrup. The recipes were all very successful, from Blue Ribbon Preserves, by Linda J Amendt. We mixed some of the extra cherry syrup with club soda, making the best cherry soda ever.

Mushroom tortellini

S came over, and the three of us made tortellini. The pasta dough was a part-whole-wheat, and the filling was mostly cremini mushrooms, with some grana padano and garden thyme.

Between shaping the tortellini and eating it, the three of us went on a walk in Tilden Park with our friend JB. The slideshow:

Salmon

B made this beautifully plated, and delicious, salmon. He baked the fish and served it with a red wine reduction. On the side we had garlic mashed potatoes and braised beet greens, and we paired the dinner with a merlot, if memory serves.

Clams cooked in white wine, with onions, garlic, and parsley

Pizza with sauteed onion and asparagus

For the pizza, saute onions in salt and olive oil until very tender, and use as the sauce. Then top with cubed fresh mozzarella, asparagus that you have broiled with some oil and balsamic vinegar, and sprinkle over everything some grated romano.

For the salad, add some mashed blackberries to your balsamic vinaigrette.

Breakfast: poached eggs on toast, berries, and cappuccino

Our standard breakfast consists of two poached eggs each, served on either toasted whole-wheat bread or toasted english muffins, and cappuccino. It's not the fastest breakfast, because we have to wait for the water to boil — it takes B about 15 minutes total to get breakfast on the table, most of which is spent while I'm in the shower. (On rushing days, we scramble the eggs: B says it takes him four to six minutes to scramble six eggs and make two cappuccinos.) But occasionally we go slightly fancier. Pictured above: one poached egg, served over toast with parsley-and-garlic butter, and cappuccino and strawberries and blackberries from the farmers' market.

Strawberry mousse

The strawberry preserves are from last year, made from u-picked berries from Swanton. The fresh berries are from the market, and the mint is form our garden. The mousse — made by B, who makes most of our desserts — was excellent.

Homemade whole-wheat linguini with morels and cream