The canned goods that are currently hanging out on my dining room table. It’s a bit of a mess right now, but there will be lots of delicious things to eat come winter.

Cooking up a big mess of swiss chard from the CSA and the garden. Eaten atop pizza. Mmm.

Yesterday was my parents’ 40th wedding anniversary. I’ve been on the scene for the last 31 years of that time. The picture above was taken before I arrived, during my parents very young, hippie days. Weren’t they sweet!

Just shy of four months old, Thad and Angie’s twin daughters were baptised. Though I’m not of the Catholic tradition, I could see how much the ritual meant. I was honored to be a guest and witness at the occasion.

Dinner under a tent, feet from corn fields. The air in Bucks County is discernibly lighter than the stuff we breath in Center City.

On my co-worker Eric’s last day, we left work a few minutes early in order to celebrate his time with us with drinks and food at Devil’s Alley. The light coming through the big, second-floor windows was irresistible to my camera, as we defended our seats, waiting for the rest to arrive.

It was CSA pick up night and we got a bountiful array of the most beautiful summer fruits and vegetables. The months of July, August and September are such joys, food-wise.

A picnic dinner with friends Becky and Eric at Penn Treaty Park, while the Dixie Hummingbirds played. What a good night out it was!

An evening at the William Penn House pool. Truly a mid-city oasis.

I woke up this morning feeling deeply unrested and under the weather. Scott brought me my computer so I could send my co-workers an email, declaring myself on a sick day. I went back to sleep and spent the rest of the day drifting from couch to various little tasks around the apartment.

For dinner, I made my July/August/September soup. It’s onions, garlic, eggplant, summer squash and tomato, cooked together with a parmesan cheese rind and a bit of water. When the veggies are soft, it gets worked through a food mill, so that all the skins and seeds get left behind. It tastes good and uses up an enormous volume of veg. This time of year, those are my favorite qualities in a soup.