Another load of firewood this morning. Amazingly, less than 15% moisture content. As long as it burns I’m happy.
Following last weekend’s pig fest (saddleback), this past week we’ve focused on fish – working our way through an array of smoked or cured salmon, mackerel and herring; a variant on tempura prawns, salt & pepper squid and gurnard goujons. Friday night’s king scallop carbonara was arguably the best … but also enough. ’Twas the end. Today has to be anything other than.
Stunned, when your dinner waves at you. I seem to recall an exceptionally fresh seafood dinner in Nice that legged it off the table.