Monday, June 3, 2013

Favas and salmon

Eastside Road, June 3, 2013—
SUCH A TYPICAL late Spring dinner for us, from Saturday's market in town: Nancy Skall's fava beans, cooked in a little butter and salt; and Dave's fresh-caught salmon, the skin scored as you see, sprigs of tarragon under the skin, broiled. A green salad afterward, and then a little fruit. I could eat like this once a week. In fact it seems I do.
Picpoul de Pinet, Moulin de Gaussac, 2011: light and refreshing

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