Thursday, August 03, 2006

Mas Maki

Leftovers became sushi tonight: crispy salmon skin and Thai basil, the last of the carrot "fettucine," and BBQ chicken with crumbled feta, all in the remaining brown rice. Enjoyed with the last of the Soter vin gris. Light, but deep, and a perfect hot weather dinner which neatly tied up a bunch of loose ends.

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