Thursday’s dinner was a celebration of summer—outdoors grilling, bright tomatoes, and corn on the cob. Since I have sadly been having trouble digesting gluten I had my hamburgers with its condiments of red onion, ketchup, and mayonnaise bunless. Sitting in its nest of a salad with blue cheese dressing, it was almost as good as eating it with a hamburger bun.

Our second course was corn on the cob. I found some butter and sugar (both yellow and white kernels) corn at a local grocery. It took me back to the days when we lived in Massachusetts and butter and sugar corn filled the bins of roadside farm stands. I cook my corn by putting it in a heavy plastic bag, left open, or in a dish covered with plastic wrap, adding a tablespoon of water, and cooking it in the microwave on high for two minutes per ear. Serve the ears with butter and salt.