​I don’t like loose ends; so today I’m going to bring you up to date with my dining and baking adventures.
 
I promised our oldest granddaughter that when she turned 7, I’d take her to see “Wicked” on Broadway. It seems like that promise was so long ago, that I forgot. But she turned 7 in August and  I kept my promise and bought tickets for myself, daughter and granddaughter to attend a Saturday matinee performance. I had seen the show about 10 years ago; although I recall most of the show, there were some things I had forgotten.
 
The Saturday we went in was fortunately not as hot as it had been in August. We took the train in from Metropark to Penn Station. We had lunch before the theatre at Bar Primi. I follow food and travel journalist @thisgirlcaneat on Instagram and she had posted her visit to Bar Primi that was very close to Penn Station. They do not have a kid’s menu, but my granddaughters have sophisticated palates, how many kids do you know eat duck poutine? 

​I wanted to share with you a short vacation my husband and I took at the beginning of June. We decided to visit Boston to see an old friend of mine who used to live at the Jersey shore, tour the city and take in a baseball game at Fenway Park. 
 
My friend’s daughter went to college in Boston and remained there after graduation. Although my friend drove a few times by herself to Boston, she decided to take AMTRAK from Metropark Station in New Jersey to Boston. I convinced my husband to give it a try and he agreed. We booked a trip from Friday to Monday leaving at approximately 9 in the morning. We selected two aisle, business class seats to allow for extra leg room and assigned seats.
 
We arrived at the station and found our car. The car was comfortable and spacious. The trip took approximately 5 hours, but we arrived relaxed and my husband wasn’t exhausted from driving.

​It’s been a busy start to September and I can’t believe how far behind I am in updating you on the wonderful recipes I’ve been making. I’m hoping that you can find some late season peaches to prepare Pork, Pistachios and the Perfect Peach recipe. Matt’s Farm Market in Belmar had sweet, juicy peaches from Idaho that were fabulous and Delicious Orchards in Colts Neck also had some peaches from out of the local area.
 
The recipe is from the “Financial Times,” which is a British daily newspaper. This past August, they published a recipe by Ravinder Bhogal (on Instagram @cookinboots). For the recipe you’ll need pistachios, panko bread crumbs, lemon zest, salt, pepper, an egg, Dijon mustard, pork loin steaks, olive oil, fresh sage and fresh peaches. One thing to note on their recipes, is that some of the measurements are in metrics. Not to fear, you can Google for conversion or use a digital scale switched from grams to ounces. 

​The summer season ended with my granddaughters visiting for a week, which curtailed my cooking. However, I did squeeze in a few new recipes that you may enjoy.
 
I prepared a delicious recipe from The New York Times/NYT Cooking website for Grilled Chicken Thighs and Corn with Lime-Basil Butter.  The recipe, by Clare de Boer, actually calls for thighs, but my husband and I prefer breasts. For the recipe you’ll need skinless and boneless chicken thighs, garlic cloves, olive oil, kosher salt (Diamond Crystal), black pepper, zest and juice of limes, unsalted butter, basil leaves, fresh corn that is shucked and flaky sea salt. Corn season is just about over and the basil and your garden is starting to wane, but if you can find some at your local farm market, go for it.