Superfast Steak, Potatoes, and Fresh Pickles

Saturday July 7

We're still on a meat rampage, so we bought a couple of T-bones and threw them on the grill while nuking some russet potatoes to be adorned with sour cream and chives at the table.

But the pièce de resistance was the Superfast Salt-and-Sugar Pickles, a recipe from the June issue of Food & Wine. Holt had found some perfect tiny cucumbers at the Farmers' Market, and he sliced them fanwise and salt-and-sugared them as directed. After ten minutes, he washed off the salt and we crunched them up. They were great, but the salt-monster he lives with is encouraging him to try not rinsing them next time.