Fennel, fennel. Lots of fennel on a dizzying hot August day. Fennel in salads with greens, corn, beets, and carrots. Then a red potato salad with more chopped fennel fronds, red onions, vinegar, oil, capers, and eggs. My shirt was soaked with steam and sweat, yes even boiled potatoes and eggs meant work and more heat. It wouldn’t be summer without potato salad or water or sweet tea. We filled the wading pool with cold water and splashed around, skipped the tea, and wished for a much bigger pool so I could’ve floated neck deep.