Good morning. It’s been a long time since I had a scorpion bowl, but when I did I had more than one and years later I still store my keys in the little stainless dish that held the dumplings I ate between the drinks and the next morning found in the pocket of the “Say Anything” trench coat I’d worn that night.

I’ll have one this weekend, though, off work and barefoot at the kitchen counter as if in a tiki bar on a tropical island, thanks to Rebekah Peppler’s new recipe for the drink (above), which accompanies her meditation on the subject of tiki for The Times. I’ll share it with friends, each of us using our own personal straws. The sharing is important. A scorpion bowl is, as some of my colleagues say, a lot.

Also on the menu this weekend, menemen, a Turkish breakfast scramble with eggs, tomatoes, peppers and sometimes onions. As Joan Nathan reported for us this week, it’s like a shakshuka but not. With high-summer ripe tomatoes, in particular, menemen is phenomenally delicious.

For dinner Saturday night, maybe try my chicken enchiladas with salsa verde? Or a big bowl of Nigella Lawson’s take on masoor dal, spiced red lentils, with what she calls “bright rice”?