Dinner at 7

Since I started getting off work at 7 p.m., Bob and I have been having dinner together. We sit across the table from each other and congratulate ourselves on how well we eat.

Last night, for instance, scallops lightly sauteed and finished with cream, brandy and shallots. Lemon at the table. Spinach that I steamed with a crushed garlic clove, then sauteed briefly in some olive oil. A variety of rice that was new to me, kalijira, a small-grained basmati. After the main course, a relishlike salad of cucumber, green pepper and onion rings with cider vinegar, salt and red pepper flakes. I thought the strong flavors would overpower the delicate scallops, but the contrast of tart and crisp matched perfectly. The red pepper was not needed; I’ll leave it out the next time.

The cucumbers were the Persian variety you can buy at TJ’s. They were new to me. More like English cucumbers, they are crisp and sweet and not very watery, so I was able to cut them in chunky matchsticks. The skins did not seem bitter.