Why is there never leftover salmon?
Once a week I cook a real meal. A meal with no help from Trader Joe or Whole Foods or the deli/salad bar at my Harris Teeter. Nothing frozen or preprocessed. I cook. Don’t actually have to grow the food or catch the fish – but a very urban approximation. This evening was the weekly real meal. Baked salmon – wild caught in Alaska. Yellow squash and tomatoes – from the farm market and Israeli couscous – from Israel.