Salad

Eastside Road, October 5, 2013—

I HAD EVERY intention of cooking dinner tonight, but it was a frustrating afternoon, and grew dark before I knew it, and I was out of time.

A platter of fried padrones with our Martinis, then; and afterward a simple salad of these nice trout-spotted lettuce leaves from the garden, with points of bread toasted in the black iron skillet after the peppers had been fried.

Afterward, figs and pears.

Bread, olive oil, and salt: virtually a complete meal in itself. Throw in the roughage and the vitamin C and you have what I call a healthful diet. The gin and vermouth are your reward.