The back-to-reality blow was even harder this year since our house was still without air conditioning. I was hoping to score some burrata from River City Cellars to eat with fresh tomatoes and ease our pain a little bit, but, sadly, they were out of it. Instead I took home two other varieties of cheese and a new jar of spicy plum chutney, and we had another dinner with bread, cheese, Hungarian salame, and steamed edamame.
Sticking with the stove-free theme, I made a chickpea salad later in the week, minus the lettuce wraps. The poblano peppers from our share, which I diced and added at the last minute, added a little heat and extra crunch to the dish.
I put together another lettuce-free salad for lunch one day, inspired by this recipe for Mediterranean Chopped Salad from Serious Eats. Instead of onion, I added some garlic to the dressing, and was pleased with the results. I rarely think to add much besides oil and vinegar or lemon juice when I'm making dressing, but the presence of mustard makes a big difference.
One of my favorite annual events, the Hanover Firefighters Crab Feast, took place on Saturday. My parents made their second appearance, and Evan made the drive north to participate.
By Monday, Davy and I ended our oven moratorium. The weather was slightly cooler, and he put together an impressive pan of nachos with ground chicken, a few tomatoes, sweet peppers, salsa, lettuce, cilantro, and plenty of cheese. The oven was on at 450 degrees for fifteen minutes or so, and we barely suffered (only the cheese melted).