9.1

Cleaning up post party beer cans and paper plates never makes me happy, but today, the act actually made me sad, as it's the last "real" day of summer.

Granted, my sadness is nothing like what I would experience as a child, when at the end of our summer on a lake in Maine, we would pack the light blue Ford Econline van (to the gills with all the furniture my father had bought) and drive back to our home in suburban Philadelphia. I would sob from the moment we drove down the dirt road, away from the house, until we made our first rest stop (food always trumped tears).

Happily, it was a glorious end to a glorious summer - 19 of us rode up to the Owls Head Transportation Museum Vintage Motorcycle Show. It was like a checklist for perfection - a dry sunny day, curvy roads through Richmond, Dresden Mills, and Alna, every bike made it to and from the show (almost a statistical impossibility with 19 vintage bikes), over 900 vintage bikes at the show (including a 1950's Harley Flat Track racing bike that filled me with covetous lust).

Though road weary and sunburnt, we all found the strength to come back chez Here to drink and eat and talk with increasing volume (to the chagrin of our neighbors) about the ride.

(And I made the most rocking Thai Peanut Pasta:

6 Tbsp Peanut Butter
1/4 cup water
9 Tbsp Soy Sauce
6 Tbsp Tahhini
1/2 cup Seame Oil
2 Tbsp Sherry
5 Tsp Rice Wine Vinegar
1/2 cup Honey
4 medium cloves garlic - chopped
2 Tsp fresh ginger - minced (from a jar is fine)
1 - 2 Tbsp Hot Pepper Oil

Blend all until smooth. Add in hot water to give it the consistency of whipping cream.

Add to 1 lb cooked fettucine

Toss. Top with scallions, sesame seeds, peeled carrots, cilantro, cukes...whatever you'd like.

Some of the ingredients are little weird, but once you have them, this is so easy to make, and it makes people insane with its flavor - very rich and spicy.)

Now it's the season that I think about field hockey, and soups, and leather jackets, and all of that is good too.