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 We survived our first official weekend of summer. Despite the heavy rains at the Jersey shore on Sunday, Thursday through Saturday were beautiful weather days. If you live at the Jersey shore, you see an uptick in summertime guests. This past weekend my daughter and granddaughter came down for several days to take advantage of the beautiful weather.  My daughter brought two large leeks she had in her CSA box from Dreyer Farms. Fortunately for me, she let me know ahead of time she was bringing these down. I searched through www.epicurious.com and found a wonderful recipe for a Mushroom, Leek and Fontina Frittata which came from the Buon Appétit Test Kitchen of Buon Appétit Magazine in February 2013. I read some of the comments from other cooks before making the recipe. I too baked the frittata instead of cooking it solely on the stovetop. I used sour cream and only 10 eggs as that’s all I had in the house. The frittata was delicious, mild in taste. Some of the other commentary suggested using a bolder cheese such as goat or some Parmesan. However, your guests might enjoy the lightness of this frittata and the meatiness of the crimini mushrooms that this frittata contains. My daughter and husband certainly enjoyed having this for breakfast. Another item tried for the first time was fresh lemon and ginger muffins from the book Muffins by Elizabeth Alston. I received this book as a Mother’s Day gift back in 1989 from my son. I’ve made the blueberry muffins from this book and also Elizabeth’s English muffins. The fresh lemon and ginger muffins were not sweet and the fresh ginger gave you a little bit at the end. This combination is different than your standard muffins and the flavor combination is unexpected. 
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