There is just something nice about summer Saturdays. It isn’t just the sleeping in—which I really didn’t get to do because of a wounded cat—or the snuggling/sleepytalk as you and your significiant other banter back and forth about whether you should get up. And it isn’t also the contemplative morning cup of coffee, the possibility of a brand new day unfolding ahead of you.

Well, I mean, yes, it is all these things, but there’s also so much more. Some Saturdays are just awesome for no apparent reason. Having your husband find you tiny wild strawberries in your yard could be added to the list.

We seem to have gotten our fridge back (fingers crossed) and to celebrate, I made the classic French tea cookie, madelines. Madeline batter requires at least three hours of chilling time in the fridge in order to gain that characterstic “hump” the distinct fluted cookies have. Not having access to refrigeration for a couple of days delayed my making them. I was going to make them on Wednesday for our get-together but Fate had other plans that day.

When I went yard-sale shopping with Leah a few weeks back, she and I chanced upon a pair of nonstick madeline pans (yes, these cookies require their own singular pan). She bought one and I bought the other and I don’t think either of us have had a chance to make them. I used the basic recipe I found on Smitten Kitchen, but I subbed lots of orange zest instead of lemon. Good choice, too, as they were incredibly fragrant.

While these cookies are a slight undertaking, they are perfectly sized and perfectly delicious. They’re the best cookie for impressing the in-laws, dinner guests, ladies’ luncheons and cocktail parties.

Friday nights and weekend mornings are the LSC’s time to shine in the kitchen. Friday night he made us a feast of falafels, hummus, pita and some excellent creamy yogurty tuna spread that we picked up from the Lebanese grocery store near our house.

We eat a lot of chicken. Hmm, let me rephrase that: chicken is most likely to be eaten in this household.

Now I like fish but the LSC is iffy. I wanted to do something fun and summery with fish yesterday and one of the best ways to do it is with a fruit salsa. (I can already hear Shazzer nodding “no” vigorously.)

Usually I am on board with that, but when you want to try something new…

Minding the LSC’s reluctance towards fish, I chose to use tilapia for dinner because it’s very mild. I dredged the fillets in a bit of seasoned flour then sauteed them a few minutes on each side. My only regrets about the fruit salsa is the mild heat. The recipe calls for a jalapeno but the flavor is so muted, I’d go so far as to recommend as to add as many as you like if you want heat. Also, I had to sub dried mint for fresh but I couldn’t find any. This meal is really lovely for a warm summer day; as I said, it’s the little things.

Melon Salsa

adapted from “Animal, Vegetable, Miracle” by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver (HarperCollins)

1 medium cantaloupe, diced

1 red bell pepper, diced

1 small jalapeno pepper, diced

1/2 medium red onion, minced

1/4 cup fresh mint leaves, minced or 2 tbl. dried mint

2 tbl. honey

2 tsp. white vinegar

Combine cantaloupe, red bell pepper, jalapeno pepper, onion and mint leaves. Stir to mix. Add honey and vinegar, stir thoroughly and let sit 1 hour to allow flavors to blend. Serve over grilled fish, chicken or meat.