1. Her muffled voice carries over the dressing room door exclaiming, "I love this dress!" (From yesterday, but it made me smile again today.)
2. It's been a week of low, sodden clouds, high humidity and misty mountains. Other than making my hair go crazy, I don't mind it a bit. The grass has come back thick and lush and all the greens in the landscape have deepened.
3. We had simple baked eggs with herbs and a panzanella (tomato and bread) salad for dinner.
These eggs are good enough to eat every week:
Mix together 1/2 tea. fresh minced rosemary, 1/2 tea. fresh minced thyme, 1/2 tea. minced garlic, 2 tablespoons chopped parsley, 2 tablespoons Parmesan cheese.
In each of four small ramekins, put 1/2 tablespoon unsalted butter and 1 tablespoon heavy cream.
Break 3 eggs into each of four separate bowls or teacups so they are ready when you need them.
Preheat broiler and place ramekins 6 inches below heating element until butter/cream is melted and bubbly. Then slip 3 eggs into each one. Sprinkle evenly with the chopped herbs, a little coarse salt and pepper.
Broil about 6 minutes or until eggs are set. Let sit a couple of minutes before serving.