I'm an admitted "foodie".  There's nothing about food that doesn't interest me.  I love to read about it, talk about it, shop for it, cook and eat it.  And I really love to see people enjoy my cooking.  
 
Breakfast juice (fresh-pressed cider in the fall) and a mound of local, fresh fruit in season, and hot biscuits or muffins, fresh from the oven, with an assortment of jams, jellies and marmalades, are a mainstay at every meal.  And pots of freshly brewed coffee or a selection of teas will start your day.  Where possible, I use local or organic produce and ingredients.  
 
If made in advance, I will try to honor special requests.  
 
And since I worry that someone, somewhere might be getting hungry, there are always snacks available, and, of course, you are invited to put the kettle on for tea or coffee at any time.  
 

Here are some of the dishes I will be serving this summer.  Many of the items are seasonal - strawberries in strawberry season, blueberries in ..., etc.  I'm always trying out new ideas - or sometimes just getting around to making something I've been meaning to do for ages!  And as of this year I get expert culinary advice and inspiration from my grandson Michael who is a graduate of the Culinary Institute of America and a newly minted young chef working at Blue Smoke in Manhattan.  (I just had to get that in somehow.)  But do be warned, I do a lot of my kitchen testing on my poor guests!

Starters

Sweet Couscous - a touch of orange, bits of softened dried apricots or figs, fresh blueberries and toasted almonds.
 
Grilled Polenta Slices - topped with fresh local corn, salsa verde and maple syrup
 
Fried Green Tomatoes with Greek Yogurt
 
Fresh Corn Pudding
 
Lemon and Walnut Scones
 
German Sour Cream Kuchen with Fresh Plums
 
Summer Pudding - an English fruit dessert that works wonderfully at breakfast
 
Fresh Fruit Crisps - Rhubarb/Strawberry in June followed by Blueberry in July and August
 
Peach tart with cranberry reduction sauce
 
Fresh fruit platter with blueberry bread/biscotti/popovers or something else entirely

MAIN DISHES

Pancakes in a number of guises
 
Raisin/Fennel French Toast
 
Ham and Mushroom Frittata
 
Scrambled Eggs with Fresh Dill/Local Sausage with Sautéed Apples
 
Omelets with herbs fresh from my garden and a variety of fillings
 
Fresh Vegetable Strata