While my coworkers were slogging away down at the shop Wednesday late afternoon, I was spending some down time on the patio in my backyard. Sliced up some heirloom Brandywines and German Stripes from Yakima with some fresh mozzarella and basil, served alongside "pinzimonio" - fresh, local baby vegetables (in this case, yellow summer squash, cauliflower, carrots and radishes) with some seasoned extra-virgin olive oil for dipping. All that, and a chilled bottle of 2009 Burlotto Rosato from Piemonte. Now THAT's the way to beat the summer heat!Kyle D.T. Reynolds
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