Good morning. I’ll be on the road this weekend, driving north toward black flies and shooting stars. There’ll be yeasted doughnuts along the way, a lobster roll, an egg-and-white-cheese on an English muffin, a tub of poutine, ice-cold Cokes, lots of water, rinse and repeat into the depths of New England. I’ve got a three-ton jack in the back of the rig and plenty of tools if anything goes wrong, including a bucket for picking berries by the side of the interstate, should it come to it. Soundtrack? Jim Dale reading “Harry Potter,” which is very punk rock.

What I’d cook if I were staying home: Tejal Rao’s new recipe for hibiscus quesadillas. (Hibiscus quesadillas? Tejal explains all in this week’s “Eat” column.) Glazed grilled carrots, to eat with yogurt mixed with lime. Grilled cumin lamb with spicy onions. Shrimp Louie! A blueberry lattice pie (above).

That blueberry lattice pie maybe particularly. It’s a recipe our late colleague Molly O’Neill brought to The Times in 1995, alongside an amazing column about how as a young woman she eluded a mad adolescent moose on Mount Desert Island in Maine, and survived the evening eating tart Acadia blueberries, “like soft black peppercorns with an afterglow of fruit.” Molly was so great. I’ll drive this weekend in her honor. If you don’t have a copy of her amazing “New York Cookbook,” you should track one down.

For lunch on Sunday, bulgogi sloppy Joes with scallion salsa. Or corn risotto. Or mushroom shawarma.

And for dinner — were I cooking it, and just so long as I didn’t eat so much of the shawarma that I ruined the day — this coconut red curry with tofu, courtesy of Melissa Clark. It’s a nice way to round out a weekend, with rice.