Saturday morning, I fought eight aisles of parking lot traffic to score a front-and-center spot. And it was shaded. (!!!) I used every American dollar I had on me to buy two types of hummus, garlic dip, strawberries, and lemongrass. (The lemongrass was $1.50 for a bunch the diameter of a baseball. For those uninitiated, that’s a freaking steal.)
After I ran out of cash, I found myself cruising through stalls looking for vendors who took credit cards. (My car was resting comfortably under a tree and I was not ready to surrender my space.) As I cursed all the vegetable farmers for being cash hogs, I recalled that my favorite fish peeps would take care of me.
Salmon, check. Ahi tuna, check. Hamachi yellowtail, check.
We spent Saturday afternoon cleaning house and moving furniture. The entire contents of our living room and dining room (minus the baby grand piano) needed to crash on the patio for the night so that the following day, we could host a living room jazz concert for roughly 60 people.
By Saturday evening, my back ached, my feet hurt, and all that could help was a beverage. Leffe Blonde, to be exact. According to the back label, this bottle was a subtle and delicate, yet full-bodied deep golden ale. There was also a recommendation to serve it in its own chalice-shaped glass… But based on my afternoon, going straight from the bottle seemed much more satisfying.
I had recently seen a promising mussels recipe and sent Barry out to buy some fennel just so I could try it. The result: a lovely aperitif to a decidedly Japanese dinner. While I prepared the mussels (using beer instead of wine), Barry quickly assembled some center-cut salmon, saku-cut ahi tuna, and hamachi (yellowtail).
We ate while hovered over the kids’ table, mopping up the sauce with a lot of crusty bread.
Dare I say, I think we found our rhythm again.
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.