BSK shopped at Santa Fe’s Whole Foods this afternoon. Picked up ingredients for the perfect dinner: Wild salmon filets, first spring asparagus, sweet potatoes. BSK marinated the salmon in a spicy Korean sauce and pan broiled the fish into medium rare succulence. The asparagus was steamed to the right texture and gilded with a butter and lemon sauce. The sweet potatoes got a long bout in the oven. HG likes to put big chunks of butter in the sweet spuds. BSK just gives them a sprinkle of sea salt. Excellent bottle of Chianti accompanied. Weather was delightful. Temp in the 60’s. Blue skies. Bright sun. So, this climaxed a perfect day. However, Salmon is a fatty fish and cooking it on a gas range creates an aroma. HG doesn’t mind. But, BSK has sensitive nostrils. Exhaust was put in motion. Candles were lit. Matches struck. It took a while, but the aroma diminished. BSK sighed with relief.
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