Another day, another striper! Kevin caught one just a hair bigger than mine, and he grilled it for dinner. Our friend Amanda joined us, and we had it with roasted potatoes and asparagus. To go with it all, I made a sorrel cream sauce out of wild sorrel I purloined from our friend Rick’s yard. For dessert, cake made with Al and Christl’s rhubarb. Very satisfying, all.
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- Yet another striper Kevin caught a nice one — 34 inches, 10 pounds. We turned it into lunch with our friends Doug and Dianne. I made the same sorrel sauce I’d made with...
- The rest of Kevin’s striper With the rest of the sorrel sauce. Kevin’s getting really good at grilling striped bass....
- Rhubarb cake “I like it when the food of the day is cake,” said Kevin as I put the pan into the oven. Both the rhubarb and the rhubarb cake recipe came...
- Strawberry-rhubarb compote* If you can boil water, you can make strawberry-rhubarb compote. We ate it over vanilla ice cream last night, and I had it in my oatmeal this morning. Strawberry-rhubarb compote...
- More striper, over poached leeks with bacon I always think it’s blind luck when a dish I make up happens to be delicious, and this was my lucky day. Kevin said this was one of the best...
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