In high summer, I like to cook early in the day and reheat supper just before serving. This morning, I made my standard mac and cheese, which is not really special, but it's mild and creamy, just the way my kids like it. Field peas and okra were farm-fresh and served as side dishes beside the ham steak, which needed just five minutes on the griddle to cook through. The real star of the meal was a Double-Crust Apple Pie, made with hand-picked farm apples given to me by a friend. Another reason to love summer - just this week, I've been the lucky recipient of home-grown cherry tomatoes and Granny Smith apples!