Supper on the terrace last night. Basil and strawberries on long stems and echinacea in an old glass milk bottle. A candle in the wind. A freshly watered garden.
Food? Rillettes from last night's party (based on the fennel-roasted pork belly with lemon on page 202 in A Delicious Life), avocado cream from the book, and spiedini: in this case, melted mozzarella drizzled with buttery anchovies.
Plums for dessert.
And change to come.
Whither it will lead, we do not know.