The lipstick is off the pig.

Suddenly it was summer, 2010

Above you will see a glimpse of my lunch. A raw salad. The perfect solution when you are just too hot and tired to consider anything else. San Francisco is freaking out a little. We've all come to expect the cool grey days we've been living with for the last, I'm not even sure how long, months? And suddenly, it's summer. Today should reach 94 degrees. This is such an unbelievable change. We even had mosquitoes buzzing in our ears last night. This never happens. Yesterday, I ventured out into the early evening air without a jacket. It seemed a miracle. It was amazing, wonderful, absolutely fantastic. This morning, I glided through the new warm air with bare arms and flip-flops and drank my cappuccino on a park bench. A few hours later, close to noon, I left a very challenging yoga class and wasn't feeling so lovely. I was seriously wiped out and ready to walk outside into the fresh cool air. No cool air today. I was immediately craving Shari's grandfather's spring water and cool raw vegetables. On my way home, I stopped at the market and bought these little tomatoes. Someone said they were so good and I was in the mood to believe good things. I picked up a variety of other light items that wouldn't require much heat or effort and was on my way, back into the not-at-all-cool air. Once I made it up the hill and into my apartment my mood had shifted from not-so-lovely to downright hot-and-grumpy. The honeymoon over. The lipstick off the pig. Be careful what you wish for is what I'm saying. I made this salad because I was just too hot and tired to consider anything else. I was not feeling the slightest bit patient or tolerant. Luckily, it was really good.

raw too-hot-and-tired-to-consider-anything-else salad

1 fresh ear of corn
1 generous handful of small highly-recommended tomatoes
1 glug of good olive oil (I used Bariani)
a few grinds of black pepper (I like my pepper ground coarse)
2 pinches of good fleur de sel
1 splash of red wine vinegar

Slice corn kernels from cob* and place in bowl. Rinse and stem tomatoes and add to bowl. Add olive oil, pepper, fleur de sel, and vinegar. Toss together. Eat.

*Today I discovered that slicing the kernels off the cob on the lid (placed upside down) for my 9x13 Pyrex pan keeps the kernels from scattering all over the counter and floor.

What did you eat for lunch today?