salmon; pasta

Eastside Road, June 23, 2014—

READERS OF MY OTHER blog will know I've been preoccupied with other matters — but life goes on, and meat must sustain it. Saturday we were at market in Healdsburg, first time in a month, and there we resumed our habitual shopping, stopping first at Dave Legros's stand for a pound of delicious salmon from nearby waters.

There wasn't time for Cook to wrap it with its herbal flavoring and tincture of miracle juice, as she usually does these days; she simply salted and peppered it and broiled it, squeezing lemon juice over it afterward. With it, favas-and-potatoes, a combination I've come to cherish — how long will the favas last, I wonder, now that summer's here? Best not to dwell on that!

And, since I've been a bit liverish, a few pickles on the plate. You can't depend on Fernet Branca for every occasion.

Rosé from the Var, 2012

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TODAY, ON THE OTHER hand, we had pasta. But what pasta! I've written about it before, and here's the link: somewhere on the page you'll find another link, either to the recipe or to the means of getting it, I don't remember which. Green salad afterward, of course, as was true yesterday…

I'll try to catch up on the previous few days later on — but no promises!

Cheap Pinot grigio