Friday 31 May
We had Diane over for Shabbat dinner
to celebrate her new job and console ourselves for the fact that she'll be
leaving Cincinnati soon to go back to her family and job in Washington DC. So we toasted her in white wine and put out
an array of snacks, including David Warda's green salsa with chips, and our own
daikon, cucumber, and green tomato pickles.
Our main course was sole on a bed
of Indian-spiced greens, as here. But
instead of chard, Barbara picked a basketful of our own baby garden kale, which
got de-stemmed, rolled up, chiffonaded, and started cooking well before another basket of tiny
leaves of our garden bok choy went in.
That only takes two minutes to get tender, so that fillets of sole
folded in half and dusted with pimenton de la Vera can go on top and steam,
covered, until they're done.
Dessert was Graeter's vanilla,
mocha chip, and chocolate almond chip, with a few golden chocolates on the
side. Just a sweet memory of Cincinnati,
as seen in the rearview mirror.
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