dinner in March 2020

I'm having friends over tonight, and each is bringing a dish to share. I'm preparing the main dish: grilled wild Alaska salmon. I know the fish population is healthy and that fishing is carefully managed to avoid overfishing. Come to think of it, I haven't seen the poorer alternatives available at all lately. I'm glad -- finally the word got out, and people started demanding better practices. I'll season it with herbs I grew myself, and just grill it very simply to allow the delicate flavor of the fish to come through. I'm making a couscous dish to go with it.

Another friend is bringing a salad that he'll make from lettuces and other produce he grows in the little hydroponic garden he keeps during the winter. He makes the best salads, with a variety of lettuces and greens, sweet little cherry tomatoes, and baby cuc**bers. I'm also looking forward to the homemade squash soup and grilled veggies that another guest has promised to bring -- also from her own garden.

We'll also have wine that I picked up earlier today from a local organic vineyard. They make their wine by hand in small batches and use natural methods of pest control.

It'll be a simple meal, but the flavors of the foods are so good that it doesn't need a lot of dressing up. Bon appetit!