On Thursday afternoon, I got the best piece of news – I had a summer Friday the next day! One week in and already a day off! I decided I didn’t want to waste a gift of a day, so I took myself out to the Cloisters, a museum of medieval architectural remnants and treasures that actually integrates the elements into its structure. (I can hardly fathom the effort and thought that went into its making!)

Having rented the audio guide, I learned that the site—in Fort Tryon Park in Northern Manhattan—was chosen because of its isolation, so that it could reflect the actual setting of a Benedictine monastery, slightly removed from society. John D. Rockefeller, who acquired the Cloisters and the Park and gave them to the Met and the city of New York respectively, even bought the strip of land in New Jersey across the Hudson to prevent development and preserve the serenity of the location.

So, after having enjoyed such a perfect day, I decided I wanted to make the perfect meal. I had finished this month’s SAVEUR on the subway, and two recipes had struck me – lemon-thyme lamb chops and panzanella, or bread salad. The recipes were both rich with fresh and easy-to-find ingredients, many of which I already had around the house. (Most importantly, it would use up the half of a baguette I had left from dinner the night before). I made a slight tweak to the panzanella, using balsamic as I’d finished off the red wine vinegar. Eh voila! As beautiful, fresh, and simple as the way I’d spent my day.