Baseball Moms and their boys were here last Sunday (sheesh, it’s already Thursday, I’m behind!) for a sunny, splashy day of play and snacks and chat. So FUN! We had my favorite type of food day – potluck, baby, with yummy dips and spreads (Sonja’s Gorgeous Cheeseball!) and chips and bars and pie. And hot dogs (Nathan’s Famous) on the grill, of course, can’t swim without the ‘dogs. And coldbeer, can’t have Baseball Moms without cold beer. All good, my friends, all good.
The rest of the week? With a bounty of zucchini from my veggie share, and access to absolutely divine tomatoes, we’ve enjoyed a couple rounds of a super easy zucchini-tomato gratin, based on the filling of the Summer Tomato-Zucchini Tart recipe I posted last summer. Lighter (no crust, just zucchini, tomatoes, garlic, onion, mozzarella, olive oil, herbs, and salt, baked until melting and crispy on top), yet every bit as delicious, especially cooled to just-warm and served alongside a crusty baguette. Or pasta. Or rice. Something to soak up all the gorgeous, garlicky juices. To. Die For. (Recipe posted in comments, below.)