I had a remarkable morning engaging with the farmers, appreciating what is still in season and what is not. I came back and made a pie from French green plums. Different, but sweet and juicy.
My 'nest' looks like a still life painting full of heirloom fruit, shiny red onions, glossy cherry tomatoes and fresh porcini.
I may not cook a thing, just look at it all. Painting it might not be a bad idea.
Then I can have my look and eat it too.