The back to school feast serves a larger purpose than just celebrating the end of summer. It's also a distraction to fight against first day of school jitters. This was a drawn out dinner that we ate in courses throughout the night.
First, the fig and olive tapenade. I added a bit of thyme, a teaspoon of capers, 1/2 teaspoon of anchovy paste, and a giant squeeze of lemon to mine. This is now my go-to appetizer. Ten minutes to make, with all pantry-ready items? Perfecto.
Peter made cocktails with muddled peaches and basil and rum, and I threw together the peach tart. After a while, we switched to rosé, set up the steamer for our little lobsters, and grilled the onions and peaches for salad.
I've written before about lingering and eating long, drawn-out meals when guests are with us, but it turns out that it just as nice a practice when it's the two of us. Something good to remember as this summer Sunday dinner series draws to a close.
And just like that, we are back in school-mode.