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Stuck at the Beach

I lost an entire month this summer, since my new hip kept me awfully close to home. But in early August, carrying my bright pink collapsible cane, my sand chair, and a towel, I set myself up fairly close to the wall at my local beach.

I spent 25 minutes on my tummy, then turned myself over onto the sand chair, so my front would get a little sun. After about 45 minutes total, I decided to go back home.

Unfortunately, I couldn’t get out of my chair. Stuck at the beach. At least I was at the beach. Could be worse.

I eventually crab-walked myself onto the rock wall and, using my hands and back, got upright. I then turned the chair up, put my sundress on, draped the towel onto my shoulders, and walked back to my car.

I then bought a regular beach chair.

I have not yet been back to the beach, but I’m ready for 2020.

Other than that, I have done quite a bit of walking, and am in training and keeping fit in preparation for having the other hip done this winter.

And, of course, I am cooking like a fiend. Baking, braising, frying, and roasting.

For a recent gathering, where we also played boules (the game), I made panzanella for 30. Here’s the recipe.

For the salad itself, choose whatever vegetables you want, but make sure the ingredients are as local and delicious as possible. For bread, I used boules (also the French name for a round loaf of bread).

I tripled the vinaigrette recipe, guessing at the amount. Fortunately, brilliant Priscilla Martel, my friend from Chester, fixed the dressing. Unless you are Priscilla, pay attention to the vinaigrette recipe.

I made the garlicky bread, the sweet corn, and the vinaigrette the day before.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

My Own Panzanella

Yield: Serves 1 to 2 as dinner, 2 to 4 as a side

Sherry Vinaigrette:

2 to 3 teaspoons sherry vinegar

2 to 3 medium-sized cloves of garlic, minced

½ of a small onion (or two shallots), minced

1 teaspoon honey

3 tablespoons extra-virgin olive oil

salt and pepper, to taste

Salad:

4 or 5 juicy, summer tomatoes, chopped

½ of one small red onion or 2 shallots, chopped

1 cucumber cut into halves. then quartered

4 lightly parboiled sweet corn, then dropped in ice water Cut

the kernels off the cobs

1 small baguette

2 large cloves of garlic, peeled and minced

A few dribbles of extra-virgin olive oil

4 or 5 big leaves of basil

salt and pepper, taste often

Into a large salad bowl, pour sherry vinegar, garlic, onion, and honey and whisk together. While still whisking, slowly dribble in olive oil. Taste a few times and add more of anything, if necessary. Add salt and vinegar, to taste. Put aside.

Preheat oven to 350 degrees. Place slices of baguette into the rack of oven and toast on each side, about 4 minutes on each side. Grate the cloves of garlic onto the slices of bread. Drizzle with oil.

Into a large bowl, add tomatoes and onion or shallots, cucumber, and sweet corn, and mix. Tear or cut slices of bread into small pieces, about bite sized, and toss again. Let stand for at least half an hour or a more. When almost ready to serve, add vinaigrette and mix into the salad. Taste and add salt and pepper, if necessary. Chop the basil into little pieces and add to the salad bowl. Serve at room temperature.