For breakfast I took the first Roma tomato that ripened outside and cut it up with a jalapeño and some basil, mixing them with eggs. I thought of making huevos rancheros, which in my head just means “spicy eggs,” because as a pasty resident of the North I have no real idea of what they entail. Eggs, when tomatoes are added to them, resist taking on solid features and turn into more of a sauce than a scramble.

We went to a friend’s house for a barbecue and they made chicken kabobs marinated in yogurt and cumin. It was an Indian flavor palate, though I wouldn’t know how to be more specific than that.

(Photo: Cemetery, rural Maryland.)

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