Salmon and Scallops Provencale at Ned’s – 26 January 2019

There were a variety of oilcloth tablecloths on the table. Gave the restaurant a festive air.

B&L suggested dinner at Ned’s, and I found a really good meal there that was pretty light and veggie-rich, though still rather on the large side. The fact that I ordered an extra order of breadlets didn’t help. They were really good, and I needed to sop up a bunch of very good sauce. The pasta was angel hair, and the sauce probably was based on clam juice, but I didn’t think about it at the time. There were I think tiny oval tomatoes and I clearly see onions in the photo. Possibly tiny chard – or some other dark green, anyway. The bread had flavorings on it – something slightly hot IIRC (writing this 1 Feb) – likely red pepper flakes? – and other herby things. It was tasty and I enjoyed it. The original serving of one piece was insufficient to sop up the delicious sauce, so I requested a serving, which was $1.50, I was warned ๐Ÿ™‚

I had two glasses of white wine – first the Sauvignon Blanc, which I wasn’t fond of, and then the Chardonnay, which was good. Breakfast:

G&J stayed overnight with us after P’s birthday, and sweetly brought breakfast. G cooked up scrambled eggs and bacon. I helped minimally by toasting the toast and buttering it, and also by preheating the plates so we could have a warm instead of cold breakfast. It was really a lovely breakfast – I usually eat alone, being such an early riser, but there were four of us for breakfast today ๐Ÿ™‚


L brought us a beautiful local avocado – a real monster, as they are around here – as well as Catalina dressing and a vat of cottage cheese, since we told her about serving avos this way. We finally found a time to have this for lunch. I thought it looked especially nice in the blue bowls at the airbnb!


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