Guys. It’s August. AUGUST!

How is summer practically over already?! I’m already mourning it’s end and it hasn’t even happened yet. All I can do is scoop up and make the best of the summer’s bounty --- which I’ve been doing obsessively. I’ve been buying and inhaling blueberries by the pints and snapping up suspicious strawberries with no concern for the cost.

I dragged home a few pounds of tomatoes because of all the things that summer brings, they seem to be the most precious of them all. It’s all I can do to not eat them all in tomato sandwich form.

Here’s my dilemma -- the end seems so near and I’m feeling the need to somehow have these short lived summer gems live forever! (Or as long as physically possible.) So while I could just eat everything in it’s truest form, berries plucked straight from the pint container or tomatoes just sprinkled lightly with salt, I’ve been tucking sweet, sweet berries into muffins and biscuits, and making lots of sauce.

So that hopefully, one day, in the encroaching, dismal, frozen future, when the polar vortex is paying the Northeast a visit, I can dip into my freezer and pull out just a little bit of summer.

If you'd like, check back here later today. My Cousin Evelyn is a whiz with the vegetables and she fed us something so simple yet so completely satisfying that I asked permission to share it. Also later this week, I'll be sharing my way of capturing summer for later. Thanks for stoppin' by all!