for our entree (Isaac loved the balsamic vinaigrette due to the use of brown sugar, I think) and cheesecake for our “protein.”
The cake is made from four hunks of cream cheese, sour cream, eggs, vanilla, a little lemon zest, and lemon juice (not so much as to turn it into a lemon cheesecake, just enough to give it a little oomph). The crust is a traditional graham cracker crumb crust, made with Nabisco Honey Maid graham crackers because they were the only brand of three available that contained actual molasses.
The raspberries are from Bear Lake, via the truck parked near Wellsville. Perfectly ripe, picked this morning, they are a treasure unto themselves. The obligatory sprig of mint is from the backyard—one without so much bird poop on it.