Salmon and broad beans

Eastside Road, July 21, 2014—

SALMON TONIGHT — as long as Dave is willing to go to sea for it, we're willing to buy it from him. Tonight Cook simply broiled it with salt and pepper and we ate it with a squeeze of lemon. And those delicious broad beans, from Nancy Skall's garden, cooked in a bit of butter, not too long!

Green salad afterward, and some fine Brie, and a peach and a plum…

Chardonay-Viognier blend, Panilonco (Colchagua Valley, Chile), 2013 "Reserva": light, good varietals, a nice blend