What I Ate

Greens and sea bass

 It was the last sea bass of the season, which is now closed.  We grilled it, and served it with a saute of collards, kale, and overgrown radicchio.  It’s a fine, fine eating fish.

Spicy tuna roll

Kevin unfroze some of our tuna, and we were surprised at how little its texture had changed.  The color was different — it had lost that vibrant red — but the flavor was still very good.