Asparagus with lime juice and cold salmon. Viet made toasted baguette slices to carry the food, putting them in the oven only for a couple of minutes and cooking them on the oven rack, not in a pan. In this way they end up crisp as if they’re almost ready to become crackers, unlike the bruschetta I make, which I brush with olive oil to let the bread soak in whatever food it’s carrying.
The number of consecutive days of rain is officially historic here. It is manageable: I can be indifferent to the weather as long as it doesn’t create obstacles to mobility (like a winter storm) or cause acute discomfort (like a summer heat wave). I know I’ll spend the rest of my life dealing with unusual and disruptive weather events and I may as well get used to it.
(Photo: Fence weeds.)
365 Days of Food 