Guus Bosman

Tomorrow is Memorial Day, and this weekend is the start of the summer season. The weather is excellent; it's close to 90 degrees.

I made a summer lunch: baked caprese salad (slices of baguette with tomato, mozzarella and basil) with an insalata mista from radicchio, arugula and cumcumber.

We had a little bit of wine left from last night (Luigi Bosca, one of my favorites) and it was a delicious meal.