It pretty much looks like this for months at a time:

I generally go out back and pick some raspberries first thing while the coffee is brewing.And bring in any really red tomatoes.

Then I breakfast on a handful of raspberries with some yogurt and  a peach from Green’s Bridge.  The rest of the raspberries go into the freezer.  On one rainy November day, they will become preserves.

Now, when the tomatoes are vine ripened, I really eat nothing else for the rest of the day.  Just one sandwich after another.

This is the one time of year I buy a really good loaf of plain white bread.  I slather on lots of mayo. No lettuce, no bacon.  Just a pile of sliced tomatoes.  Usually, I eat this standing over the kitchen sink to minimize cleanup.