Franco's sausages, Lindsey's potato salad

Eastside Road, July 3, 2011—

HOT TODAY, VERY HOT — over a hundred degrees. Still, at the end of the afternoon I lit a fire of willow branches and grilled half a dozen of Franco Dunn's remarkable sausages. Lindsey had made an equally remarkable potato salad: lots of potatoes, half a dozen small eggs hard-boiled, chopped celery and onion, mayonnaise, a little dry mustard, salt and pepper.

Before, olives, almonds, and cashews, with a glass of rosé. Afterward, green salad of course, and then sabayon, poured over sliced delicious white peaches. Summer is here with a vengeance.

Rosé of Sangiovese, Alexander Valley Vineyards, 2010; Rosé, Vaucluse, La Ferme Julien, 2010; Grenache blanc “We'll never do that again,” Preston of Dry Creek, 2009; red wine, L. Preston, nv (we had some help with all these)