Iceberg wedge salad with bleu cheese, bacon, tomatoes and red onion

Mmmm, bacon. Three slices to be exact.

When I visited Chris in Atlanta, I ordered an iceberg wedge salad at Atlantic Seafood Company. I’ve ordered wedge salads before, but for whatever reason, they never actually looked like wedges — the lettuce was always chopped up or spread out like a regular salad.

Atlantic’s version was good (and the proper shape) but had a little too much dressing even for my heavy palate. I was also disappointed with the miniature size of the bacon bits and finely diced tomato pieces. I knew I could make a better one at home, so I did for dinner tonight.

Super easy, super fast, super tasty. And not too unhealthy considering it was the only meal I ate all day.

Exposure: 1/125, f/6.3, ISO 320

Technique: natural window light, plate on black velvet.

Fresh steamed crabs at Kahler's Seafood in Rosedale, Md.

And this is why I keep coming back to Maryland. Literally right off the boat and steamed fresh!

It’s still pretty early in the season for local crabs. Sometimes there just aren’t enough being caught in the Chesapeake Bay before Memorial Day, and local crab houses have to turn to suppliers in North Carolina and Louisiana to meet demand. The fact that we’re able to get fresh crabs from the bay this early is definitely a good sign, especially since we won’t be seeing much of anything from Louisiana at all thanks to the Deepwater Horizon Oil Spill and its effects on seafood in the Gulf of Mexico.

Also: Photo taken with my new Canon PowerShot S90, an impressively capable and conveniently tiny point-and-shoot that more than meets my picky standards.

Chocolate covered strawberries: easy to make, delicious to eat.

After Chris and I made angel food cake for the Super Bowl last week, we had five strawberries left over. I made a chocolate sauce and dipped them and they were wonderful. The only problem was that there were only five. Solution? Buy a fresh package of strawberries and dip them all.

Wanna do it yourself? Combine and melt over very low heat:

• two or three one-ounce semi-sweet baking chocolate squares (or chocolate chips)
• 1/4 cup heavy cream
• 1 teaspoon butter

Stir constantly until the chocolate is completely melted and smooth. Take off the heat, and wait until the chocolate is cool enough to touch, but still melted enough to drip freely off a spoon or spatula. Dip strawberries, place onto a flat surface, and chill. Wait 15 or minutes, then eat.

And yes, Alex, yours look better!

First home-grilled meal of the summer!

Burger with cheddar cheese, bacon, red onion, leaf lettuce, tomato, pickles, dijon mustard and ketchup on a wheat bun.