Benjamin left Monday afternoon, so I ended up doing one last big feed before he left. We fired up the grill with burgers for us (veggie burger for him), corn, asparagus, bell peppers and red onions. I topped my burger with Divina caramelized onion jam, yum.
The corn served with fresh cilantro from the garden, combined with a little mayo and lime juice, salt and pepper. Rhubarb lemonade (rhubarb simple syrup courtesy my friend Nara) with raspberries from the garden, and plenty of sliced watermelon.
Summer cooking.
