Microwave-poached salmon with pea pods; Thai jasmine rice – 5 June 2018

Another really nice dinner for the “new” (newly received) Mary Grabill dishes. Since the salmon has a lot of liquid in its parchment packet, the brief sides, adding the characteristics of a low bowl, make this design an excellent one for the meal. Not that other plates have not worked just fine. Here’s where I wrote up the recipe. I see I added a nasturtium just to make it pretty, not that it was a bad looking meal to begin with 🙂

I had put some white wines in the fridge, and D decided we should have the Chalk Hill Chardonnay (from Costco) with this meal. Who am I to argue about drinking Chalk Hill? But I don’t think this was the best meal for the wine. The “green” one might have proved better for this meal.


We went to Caffe Trieste on San Pablo, or whatever it’s called now, b/c we’d run out of coffee beans. Had cappucini there and also bought a new stash of beans for home.



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