Leftovers

It started with a single leaf of red lettuce from Carnation lying on the plate. The rest of the head was earmarked for my lunch today, as I start in earnest to push the creeping pounds back down.

The plastic tub of homemade coleslaw was a leftover from our camping potluck, not enough to make a full side dish, but its tangy creaminess was a perfect anchor for the rest of the plate. Divided by four, each plate received a generous spoonful. Into the dishwasher went the container.

I roused Little One from his happy play on the floor to come help me pick the three tomatoes that had ripened over the weekend, in spite of the rain. We note that someone, not us, has been sneaking the cherry tomatoes, and suspect the resident raccoons. We treat each other to a wedge as we slice them, and they are an instant reminder of just how sorely lacking supermarket tomatoes are. Incredibly sweet and juicy, tender in our mouths.

Crunchy green cucumber is sliced and added, another Carnation crop picked up from the co-op. If I’d been thinking, I would have called a friend who I know always has a surplus this time of year, and we could have had a cucumber orgy. There’s still time this week, I’ll track her down.

Another camping leftover, and the inspiration for the plate, is three pieces of cold salmon. There were 30 to begin with, dealt over the campfire grate Saturday evening, before the rain started. The fire crackled as it consumed pieces of the tree that blocked our road during the Hanukkah storm, and the white oil oozed to the surface of the red flesh.

One organic avocado is split four ways, dressed in some homemade Louis dressing (Nasoya soy mayonnaise and ketchup), and sprinkle of red paprika for show.

Two lemons also made it home from camping, and one is cut into wedges and tucked between the salmon and coleslaw.