We’re on limited $$ rations (well, more limited than usual) due to camp fees and doctor co-pays and things of that nature, things that always seem to happen at the same/wrong time, so we’re cooking from the freezer/fridge as much as possible. This used to be SOP chez B-K, but with full-time work and lassitude and, yes, laziness, we’ve come to the point of too-full fridge, too-full freezer.

With Lilly off at Cousins Camp last week (this is a week-long sleepaway camp hosted by Jim’s parents and attended by a total of 5 cousins ages 11, 10, 10, 7, and 7), we did not go through the Saturday Market nectarines the way we usually do. Another day in the fridge and the two week-old fruit would become compost, so I cranked out a half-dozen “rustic” (read: quite imperfect) nectarine tartlets with what was left. Good god. It’s been ages since I’ve done something like that, since I’ve made food with what was already there, not needing to go out for a special ingredient or mess around too much with… whatever. They were easy. Jim made Caprese salad sandwiches (fresh mozzarella, leftover tomato, leftover pesto, basil leaves on baguette from Mirabelle) for dinner, the two of us (Cody at a photo shoot and Lilly at musical practice), and then we had a bike ride and came home and had dessert.

We have never NOT had children - we began hanging out when Cody was two and-a-half.

As it turns out, I rather like his company. And he likes my tartlets.