Culinary
Saturday breakfast rolls: brown grated apple with cranberries.
Today's lunch: rainbow trout fillets marinated in teriyaki sauce, mirin and avocado oil and smoked over cherrywood chips, served with plantain chunks sauted in butter and glazed with minced ginger, limejuice and a dash of hot pepper sauce, spinach stirfried with garlic, and Sultan's Jewel vine tomatoes halved and dressed with salt, sugar, tarragon, and tarragon vinegar.
This week's bread: a rather nice buckwheat wheatmeal loaf more or less from a recipe in the Better Homes New Cookbook.
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