Come July you can (too) often find me at the nursery stocking up on plants, cursing myself for not getting out into the yard sooner. Last year I texted my mom a photo of all the annuals I bought in late July and she gently reminded me they'd probably die in six weeks. This year, I was determined to get started before our July 4th barbecue and, true to form, managed to wait until the last minute. But here we are -- with new annuals and a whole evergreen shade-loving situation under our rhododendron tree. Even chives and parsley. Oliver's obsessed with watering the plants, but does so with such gusto (and crushing force) that Sam and I usually take turns after he goes to bed in the evening -- preferably, if things are really going our way, with a cold beer and black bean burger in hand.
Last month when I was in Los Angeles, I ate at a few vegetarian and vegan cafes with really interesting, inspired dishes (cauliflower grits! adzuki bean bacon!). I thought to myself, Man LA is creative. I never see this level of innovation in Seattle these days -- but then I had to remind myself that since having Oliver we rarely go out to eat (or at least, out of our neighborhood), so it's likely happening. We're just not witness to it (at the moment, anyway). I keep a little journal while traveling, jotting down ideas for recipes and the like, and while I thought I'd work on that adzuki bean bacon for you, I also wanted to write about something you could make in your kitchen tonight (or, at the very least, this weekend) that wouldn't be a big to-do. Something that would tease us all with hints of warmer weather and that wouldn't need much explanation or preface: a classic BLT sandwich with a vegetarian twist.