On Friday, Nate and I both worked remotely while Neil continued to restore his computer. His hard drive crashed last week after a full day of grading his students' papers.
Neil and I went to a gourmet market, the regular grocery store and a farm stand to get provisions for dinner: grilled pork chops, grilled corn, grilled squash and zucchini, and tomato pie. I used this Tomato and Cheddar Pie recipe as my inspiration, but I nixed the homemade crust and just used a regular deep dish frozen crust. I went ahead and made two pies in case we wanted seconds...the pork chops were too big and delicious for that, but we did enjoy the second pie for brunch the next morning.
It was a really tasty dinner! All of the flavors really paired together well, and we washed it all down with several bottles of rose from the nearby Wolffer Estate winery.
I threw together a panzanella salad -- chopped tomatoes, basil, corn and green onion, tossed with olive oil, balsamic vinegar, and the rest of the parmesan, just for kicks.