I recently learned how to make decent pizza at home with an ordinary Canadian gas-fired cooker (i.e., kitchen stove). Much to my surprise, the secret to good crust is sourdough starter and an overnight process -- nothing impulsive about good food, no surprise there.

It's harvest time in Perth County, and the market is full of local corn (alas, not the varieties of my long-past youth) and field-ripened tomatoes, and peaches trucked up the road from Niagara. We are currently eating them with every meal. Life is tough.