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Tasting summer.

I'M IN LINE at the take-out window of a beachside burger place in Long Beach, California, my pink-flowered swimsuit still damp on my skin, hopping from one foot to the other with anticipation. Finally, here it comes: corn dog on a stick, squiggled with mustard. I flop back down on the beach towel and, scrunching my toes into the hot sand, close my eyes and take that first salty-greasy-crunchy bite.


That was way back when I was 8, but even then I knew summer was a strong flavor: A day at the beach meant a corn dog. An early-morning roadtrip to the rural rim of Scottsdale, where my dad hunted dove each year, meant a diner stop and a gigantic mound of biscuits and sausage gravy.

I grew up and became more foodie, and summer now means little barbecued oysters from Tomales Bay with a glass of white wine, smack-dab in the middle of the day. Or, in Westminster's Little Saigon, I'll sip iced Vietnamese coffee with sweetened condensed milk--a jitter-inducing milkshake. With in-laws in Seattle, we wrap a whole salmon in foil with small red potatoes and set the package on the grill. None of these foods, and the sensations they evoke, would ever make sense in November.

This Fourth of July, my husband and I will clomp up the Eastern Sierra. After hours heading uphill, at an it000 -foot pass I'll unhook my day pack and extract a zip-lock sandwich bag. Then here it comes: a peanut butter and raspberry jam sandwich. Nicely trail-cured, warm and slightly squished. Looking across the miles of wilderness, we'll try to make our sandwiches last until the air has dried and cooled our skin and we're feeling a pleasant chill. Time to head back, our stomachs and our souls sated.

Welcome to our Summer Food issue. Enjoy.


Follow me on Twitter: @KittySunset


Kitty Morgan, Editor-in-Chief

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Title Annotation:FROM THE EDITOR
Author:Morgan, Kitty
Article Type:Editorial
Geographic Code:1USA
Date:Jul 1, 2012
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