Saturday 18 July
We had a big meat-and-three lunch at the Kleer-Vu Lunchroom in Murfreesboro (fine, but next time, try the pigfoot!), so we were lucky that one of our planned dinners was a light one.
Just boiled up some fusilli and tossed it with our garden pesto. On the side, tiny pattypan squashes we bought at the Murfreesboro farmers' market, halved and roasted with oil, salt, and garlic at 400º, which took only 15 minutes.
The market also supplied a good loaf of olive-rosemary sourdough bread and a heavenly pecan pie, suitably celebratory for the occasion.