Yummy Malaysiana: leek, chard and corn flatbread

We are at the beach this week and even though there was a point when we were trying to pile the toddler, his 55 favorite toys including a full-sized tricycle, me, my 25 kitchen necessities including, apparently, a meat thermometer and the serrated peeler one of you told me about a few weeks ago that I now cant live without, the beach towels, blankets, umbrellas, sandcastle-shaped bucket, toddler bed bars, a box of groceries and my husband (happy anniversary, baby!) in our little car that we thought we should really just stay home instead, it wasnt long into our drive onto the North Fork, passing miles of farms, leave-you-money-in-the-box roadside blackberry stands, dilapidated barns, impeccably kept houses, and more grape vines than you could count in your lifetime that we were unwaveringly certain we were back where we were meant to be.

Its so quiet here that the days feel longer, virtually distraction-free. Weve been beaching in the morning, adventuring with the toddler in the afternoons and cooking up a storm for dinner each night. We had a mash-up of Mollys Dry-Rubbed Ribs and Harold McGees Oven Ribs (that I really have to reassemble here one day, with some streamlining) one night (with co! rn and a n heirloom caprese), and last night, we had a tiny dinner party with friends that are in town with sugar steaks (a recipe Ive only been promising you for a year), a crunchy Greek salad and this old favorite potato salad. Are you around? You should come over for dinner. We tend to make too much.