Nice One

Chris and Sirkka joined us after a nice swim and visit to the store for some fish- tuna and salmon. They brought beets, greens, and cooked turnips, and daikon pickles from their garden. We made a salad from ours. Sirkka quartered the beets and roasted them wrapped in foil; we tossed them in Banyuls vinegar, salt, and a little olive oil. Chris made beet greens in dashi with garlic and chopped cooked turnips. I made Lebanese couscous with peas, mint, shiso and chives, and Nobu-style sashimi from the fish with a hot garlic/sesame oil then sudachi/nama shoyu sauce drizzled over all, and finished with jalapeños on a bed of nasturtium leaves.

Dessert was a creamy Roquefort with a half bottle of Chambers Rosewood Vineyards Rutherglen Muscat- a great pairing that created an ethereal blue-veined panna cotta in the brain.