It’s almost summer. Daylight lasts longer. Dinner happens later and later into the evening. (I’m from the North, so I’m still accustomed to calling the last meal of the day dinner rather than supper-or supah if you’re really Southern) Humidity clings to the air and soaks our brows when we dare to linger outside. And, it seems, summer brings with it our penchant for fried foods. Adventures in frying ensues with Thom in the kitchen manning the fryer and directing the event.
Friday night found me outside on the deck, brow soaked, with a bowl of not-so-fresh green beans that needed to be snapped and a colander waiting to be filled. Thom was inside preparing the oily “jacuzzi.”