This post feature highlights of summer meals, mostly at home, and a few at restaurants nearby.

Eggplants are one of my most treasured vegetables, so I cook them often in mid-summer.

My wife did some unusual explorations, and she came up with this Armenian dish made with bulgur.

Early August was a fine time to have dinner at La Bodega in Watertown. The chef had made a vermouth from rosé. It was a lovely starter for the meal.

The next course was a delicious beet salad smothered with sheep’s milk grated cheese, and a wild mushroom appetizer for accompaniment.

Of course, I never pass up the opportunity for grilled octopus, especially from the wood-fired oven.

Even the decorations in the bathroom were attractive!

While we are talking about eating out, I should share a small lunch at Select Oyster in Boston. A few very good oysters and and delicious yellow-fin tuna plate were quite satisfying.