Friday 15 May
Tonight we defrosted a pound bag of smelts and fried up a cornmeal-coated batch of them. The fact that we used a big platter so all the smelts could swim in the eggwash is due to the blog's guidance; so we'll keep writing it, even if we're the only ones who read it.
On the side, we adapted our favorite kale salad with ricotta salata, anchovies, and pine nuts for Napa cabbage and arugula, which is/are the greens that/what we had.
That's the end of our two giant Napa cabbages, and damn tasty too.