Michael Nassar

Braised Ayrshire pig’s nose with parsley sauce and lemon.  Yes, you read that right – for breakfast.

Overlooking the city yet still very much in the center of town is Calton Hill, Edinburgh’s neo-classical answer to the Greek Acropolis.

A happy little surprise on the way over:  a change in aircraft meant I got to fly one of Continental’s new planes outfitted with fully flat beds in BusinessFirst.  Finally!  Welcome to the 21st Century, Continental.  Though it doesn’t come close to what you’d find in a comparable cabin on Virgin or BA, there are a number of clever touches that tell you some thought went into the design process, like proper duvets, privacy screens, and a set of power outlets that include a USB jack for charging computer gear. And let me tell you, laying fully flat makes a world of difference if you’ve got to be on your game the next day.

And we’re off!  To London and Edinburgh that is, with a bold and daring new musical drama: The Screams of Kitty Genovese.  Watch this space for live blogging from the London premiere at the Tete a Tete Festival to the madness that is the Edinburgh Festival Fringe, the largest arts festival in the world.  If you’re a social media darling, you can follow Kitty as she tweets her way across the UK @ScreamsofKittyG.  She’ll be on Facebook by the time you read this, too.  And for the old-fashioned among you there’s always Kitty’s website, which now seems about as high-tech as an abacus.  It will be updated with photos and news along the way.  Bonne chance, Kitty!

Had I waited – instead of consuming all of yesterdays beautiful peaches in two particularly juicy and gluttonous sittings – I could have taken advantage of this simple yet ever so clever ice box recipe that arrived in my email today, courtesy of the kitchn:  last minute ice cream.  It sounds like an ideal way to use the last of the season’s fruit to whip up – quite literally – a cool treat to beat the summer heat.  I’ve got peaches on the brain right now but consider strawberries, blueberries or raspberries – all of which are now at their peak.

Last Minute Ice Cream – makes 3 cups, about 6 servings

Combine 1 1/2 cups plain yogurt, 1 cup ripe peaches, 1 tablespoon heavy cream, 1 teaspoon lemon juice, and 1/4 teaspoon vanilla in a food processor, or by hand.  Spoon into serving cups and place in the freezer for up to 30 minutes. Serve with garnish of your choice.