Fish & Bubbles

The heat demands light food, and raw crunchy things are best. So I soaked a bunch of pine nuts and puréed them with miso, nama shoyu, cider vinegar, pepper, and ginger. Nice long carrots peeled into "fettucine" and tossed with the pine nut dressing went in the fridge to marinate while I took some beautiful salmon and made sashimi and maki with brown rice, lemon, pepper, and chives. Nice orange colors all over the plate, and the flavors sang with a bottle of Moët we've been saving to celebrate the move in. Champagne and sushi are such a wonderful match, and the brown rice made it even better, playing off all the nice toast while the bubbles cut through the oil in the fish.