Good news: Abby Dodge slipped us a little fruit-topped lemon ricotta snack cake to make in case we have an extra cup of berries or a ripe peach looking for a destination. I’ve made it twice now (with peaches and with raspberries), and there seems to be an expectation in my house of a third round. (Piggies!)

Maybe blueberries or nectarines this time, but truthfully the fruit is just an excuse for this moist, delicious cake – which is good, um, any time of day, I can assure you. Abby cautions against adding too much fruit, which might weigh the cake down.

(By the way, Abby’s new book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion, releases next week, but you can pre-order it now. We’ll have a closer look at that soon.)

I still have a few peaches and more than a dozen ears of white corn I brought back from Delaware last week, where we were celebrating my Dad’s 91st birthday. We always stop at a farm stand on the way out of town and stuff the car with as much as we can. (Our poor dog shared the backseat with bowling-ball sized cantaloupes.)

You, of course, can do something much more sensible.