BLT

Eastside Road, July 29, 2018—

WHEN A DEAR friend comes up from the city to visit, and she's a chef, and she brings stuff for lunch, that's about as good as it gets. And when the stuff is the makings of BLTs, that's a notch better.

Surely one of the Hundred Plates, the simple bacon, lettuce, and tomato sandwich is perfect hot-weather fare. This bacon is Niman; the lettuce and tomato came from Bob Cannard's Sonoma Mountain farm (I'm pretty sure); the bread is Acme levain, grilled in a little olive oil. (Black cast iron has a lot to do with all this.)

Only the mayo is store-bought, and I preferred one not shown in the photo, a tube of Zaanse mayonnaise — whenever we're in The Netherlands we bring a few tubes home with us.

The dill pickles are local to Healdsburg; I don't recall who makes the.

Dessert: a couple of white peaches sliced up with blackberries, Tayberries, and raspberries.

     🍷Fume blanc, Ferrari-Carano, 2016, very nice; thanks, Gaye…