Out West

This feeling sets in around this time of year. When leaves are decidedly green, temperatures warm up and outdoor lunches become requisite. I'm looking forward to Idaho. Through my childhood we visited my father's home state for a week every August, and even now I associate the wild, adventurous Rockies with summer. The smell of warm pine drifting through screen doors, the gentle lapping of waves, the revving of boat engines. Driving into the town of McCall on highway 55, those of us in the backseat never fail to peep over the front seats in a race to see the lake first. We all have two life-determining questions on our minds - how cold will the water be this year (a chilly 59 degrees or maybe last year's luxurious 70?), and what's for dinner.

Homemade Jams from Volcanic Farms

This is a time to come together as a family, but also a time to pack a few friends into our family home on the water. Friends who have long known about Idaho's undiscovered charm as well as friends who have yet to find out. Naturally hosting a bunch of kids, teenagers, adults and grandparents leads to the ever-important question/dilemma of what to cook. Does everyone like fish? Who's going to shuck the corn? Should we really have steak three nights in a row? Our lunches are kept as a last bastion of simple summer cooking, with a variety of salads (some favorites include a cabbage, pancetta and pea slaw as well as a watermelon, feta and basil salad), cheeses, charcuterie and fruits. Dinner, though, gets a little more involved and is usually the source of much debate as soon as lunch's dishes are washed. Luckily, we have a few close friends who always help make these meals memorable, providing much-needed inspiration and assistance. For instance, this summer's suppers included lamb riviera (grilled chops served on a slice of grilled eggplant with sautéed spinach, tomatoes and olives) and paella cooked entirely over the barbecue. I even tried my hand at making veggie burgers using this recipe, though I must declare I'll need a bit more practice before I can convince my dad to give up his beef patty just for once.

Last Summer's Peanut Cole Slaw

At the end of the week we tackle the long drive home with freckles and a tan, probably all a bit heavier. For some of us more vacation adventures await, while those less fortunate head back to work. But one thing is for certain - we truly celebrated the summer season.