1. Acme Burger Companyis featuring heirloom tomato caprese salad-perfect meat-free Monday which is perfect for hot end-o-summer days.

ed. note: This is not an actual representation of Acme's caprese salad-like so many restaurants, Acme irritatingly did not include a photo with their press release about the salad. When are restaurant PR people going to wake up and realize that to get the exposure they want, they need to send words AND pictures. Webmasters look down on unillustrated posts. Rather than get in trouble with my WM (also known as Andrew) I borrowed this image from steamykitchen. com.

2. If you prefer high protein and high altitude, Log Haven is continuing its steak & lobster summer blockbuster menu 7 days a week for only $35 on one of the prettiest outdoor settings along the Wasatch.

Ed. note: Please read above ed. note for explanation of why this image is so small.

3. At Bambara, chef Nathan Powers is keeping "Campfire Ice Cream" on the menu through August. He created the dessert in July, but National Smores Day was August 10, so how could he move on? See the recipe below. It has real toasted marshmallows in it.

4. Tuesday evening's Farmers Market at Pioneer Park featured mountains and mountains of bushels of fresh Utah corn on the cob. (And only two dogs!)

5. There's a box of Creamies in my freezer. (My doctor makes me buy the low-fat ones, but they're still pretty good.)

BAMBARA SUMMER CAMPFIRE ICE CREAM SUNDAE yield 10 portions

4 cups cream 4 cups half and half 12 egg yolks 3/4 cup sugar 1 1/2 cups marshmallows charred 3/4 cups dark chocolate chopped 3/4 cups graham crackers chopped

In a sauce pan, combine the milk, the half and half, and half of the sugar. Cook over medium heat until simmering. In a mixer, combine the yolks and the sugar, whip until very thick. Remove yolk mixture from mixer and slowly stir in half the amount of the cream mix. Now pour egg mix back into remaining cream and milk and place back over low heat and cook stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove from heat and then strain and cool completely. Place the base in an ice cream machine.

Over an open flame, char the marshmallow until dark brown. Turn on the ice cream machine. When the mixture is near frozen, fold in charred marshmallows and chopped grahams and chocolate. Remove and store in the freezer.

To serve, scoop the ice cream into a tall pilsner glass, layering in more grahams, chocolate chunks and chocolate sauce.

Garnish with a paper plate and a cold beer.