Mat left, and John and Sarah arrived, bearing Champagne. Various vegetables became a broth, which went into an asparagus and shiitake risotto finished with grated Taylor Farm garlic gouda, made by our friend and neighbor Jon Wright and his family. I also blanched some purple carrots, peeled them, and tossed them in salt, pepper, oil, and vinegar, and we had more corn, and another Andrew salad, which he makes like a combination of our Mother and Grandmother: lots of dill and herbs like Claire, but also a bit of soy sauce in the dressing like Trude. We began with rosé, then had their lovely, toasty bottle of Piper-Heidsieck.
