I can’t see the end of these 90-degree temperatures soon enough. About this time every summer, I am sick of the whole thing. Tired of my summer clothes. Weary of the hot blast when I open the front door. Don’t get me started on humidity-inspired frizz.

This year, it also means the end of the weekly surprise boxes of fruits and vegetables from the CSA I joined. So that’s sad. That’s all that I’ll miss, as I walk around in my summer grumps, checking the weather report for a breath of cool air to look forward to. Thank goodness we finally got some.

Last week brought some delightful fingerling potatoes. I was in an Italian mood, so I made a recipe I hadn’t used in a while. Technically, it calls for waxy red potatoes, but who cares.

Boil the potatoes until they’re tender, then peel and slice thinly. Cook them in a large frying pan with olive oil, salt, pepper and chopped fresh rosemary, stirring to prevent sticking. When they’re crunchy brown, eat ’em up. They’re like Italian hash browns.