D found this corn and bean recipe in Potager by Georgeanne Brennan, one of the best cookbooks we’ve ever bought. He defrosted some chicken breasts and we had a split one between us. They were marinated in lemon, thyme, and oil, and salted, then grilled on our range’s grill.
He bought corn at the Bowl, and also shell beans:
The shell beans were boiled for remarkably little time – I think 20 minutes. The corn was boiled for 3-4 minutes and then cut off the cob, and these were mixed together, with butter, salt and pepper added. Fresh “succotash!”
D brought up a Nobilo “Icon” Pinot Noir that I bought at Grocery Outlet awhile ago. Perfectly good, but nothing to write home about.