It's been a long time since I wrote here

I'm still eating stuff nobody else does. Last night, for example, I sautéed some kale and added a can of Egyptian-style fava beans, with cumin. You can buy favas in several styles, like Lebanese or Syrian, at the International Market next to the Ya Hala restaurant on SE Washington in PDX. For the same meal, Robert heated some frozen langoustines and made cocktail sauce to go with. The combination of beans and seafood actually worked.

This morning's breakfast: soft-boiled eggs, a whole-wheat croissant from TJ's—not as awful as you might think, strong Indonesian coffee (I keep a little plate over the cup to keep it warm), and some cute little mandarins.