Time to start cooking, again.  Except when it’s this hot…  who wants to cook?

That’s where canned beans come in handy.  A can of cannellini beans, a can of pink beans, chopped red onion, chopped celery, some frozen peas, herbs from the garden – oregano, basil, and lots of parsley – and a splash of red wine vinegar and olive oil, salt, and pepper.

Five minutes to prepare and enough for several meals.

The new plate is one of our Italy treasures.  We bought a couple of small platters and a nice-sized bowl for pasta or salads – not counting the dinnerware that’s being made.  When in Rome…

Food pictures are going to get a lot more colorful…