It was so darn hot that we knew we couldn’t cook for supper. So on the way home from Long Island, we stopped at Stew Leonard’s and picked up some lobster meat. A little mayo, a little lemon, a little tarragon? Voila. Lobster rolls for supper it was.
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
