Sounds delicious. I wouldn't have thought of the chili - just your regular ground cayenne?

I like those times...

Like when the ice cream truck comes by at the end of its shift, and even though the kids had blue gunk all over their faces from getting push ups from the ice cream truck at their dad's house, the driver leans out and says "well, can I give them these orange pops?"

And the kids sit on the porch, slurping it up, getting a sugar high and a sugar crash all at once. Then to bed with the window open.

''If this isn’t nice, I don’t know what is.''

I had some fava beans from the farmer's market. Boiled quickly to soft, then sauteed in olive oil with garlic and some herbs from the herb window, a couple shavings of parmesian and black pepper. Yum!

I want to be boiled quickly to soft.

What is this mystery olive oil?

LT: I think you need a hot tub and champagne cocktails for that!

I make that pasta all the time in the summer, but I throw in cherry tomatoes.

Blister the tomatoes in some very hot olive oil, lower the heat, toss in garlic and red pepper flakes, throw in a ladle full (or two) of pasta water, boil, throw in angel hair. Remove from heat, toss in basil, lemon zest, and parmesan.

Had it two night ago, in fact. Also good cold.

Sadly, it's way past fava season here, or I'd throw them in too!