Aug. 8 lunch
Salad of arugula, curly endive, scallions, feta and cured olives, with a balsamic/wine/garlic vinaigrette, sprinkled with this three-nut mix from TJ's that includes pine nuts, slivered almonds and pepitas.
Also, a chunk of sheep's milk brie with hazelnuts and dried cranberries. Some crunchy black-pepper Mary's Gone (non-gluten) crackers.
There was a time when I didn't work evenings. When I could come home and cook. I made everything from scratch. Cooking was easy and ideas were fresh (like the produce) and everything tasted good. My daughter Maggie was still living at home and her sister Lyza was in town, as was my mother, Pearl. I started with the shorthand food diaries I had kept in the late 1990s. Then I kept finding things to say about food.
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