Weekly Menu Goes Ad Hoc

We’re on vacation but we are still cooking. Island eats are a variation on home eats. Slightly more indulgent and fun.

Mornings we eat at home, the usual stuff: oatmeal for Jas, cereal for Nola, and yogurt and granola for me. Lunch is packed and taken to the beach. Today it’s going to be a divine chicken salad for the moms on fresh baguette with high summer tomato and arugula. The creatures of habit who are our children will eat avocado sandwich (Jas) and PB&J (Nola). Plus plenty of water and snacks (watermelon, carrots, grape tomatoes, granola bars) for all.

The beach, btw, is divine.

Dinner, as always, is the most fun. Grilling is key, and we have a gorgeous deck to enjoy, but this year we have a great kitchen to cook in as well. Meat is expensive on the island (all the groceries are), so we trucked up skirt, flank & hamburger that we froze ahead of time. And then there’s the local fish, supplemented with veggies from the farmer’s markets. Just a few of our favorite things!

And a cookbook discovery: Every Night Italian by Giuliano Hazan (son of Marcella Hazan), borrowed from the Bush family on the way to the ferry. The subtitle is “120 Simple, Delicious Recipes You Can Prepare in 45 Minutes or Less.” We are grooving on the simple and delicious (not to mention the 45 minutes or less). Fresh Tuna, Arugula & Tomatoes? Yes, please. Thinly Sliced Sea Bass Marinated in Lemon? Yum. Red Snapper with Fresh Tomatoes and Black Olives, Fish Baked in Foil with Juniper Berries, Chicken with Green Olives, Grilled Lamb Chops with Lemon & Vinegar Sauce, Rum & Strawberry Layer Cake…all winners.

More to come from the vacation test kitchen, but now, off to find that baguette!

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