but just fed B. more Cinci chili. There wasn't a whole lot of pasta left, but just enough for him and I threw in a piece of garlic toast with cheese to go with.

In the meantime, I made him a new batch of dark chocolate edibles, this batch with raspberry flavoring.

I grilled a full salmon fillet last night so it's time for Act II tonight. I make my salmon patties pretty much the same as crab cakes, just substituting the fish instead. Sometimes I mix salmon and crab meat, too. This time I have some teriyaki glaze on the salmon, so it'll be somewhat different.

I have mixed feelings about it. In years past I've grown it and not used it much. It's a bit bland, I think. I discovered one recipe, though, that I really liked. It has raisins and pine nuts in it. I think it's considered a Spanish recipe.

Render the grease from a little bacon, throw in cleaned, wet, torn chard (stems discarded). I cook it with a tiny bit of water until it's soft like I prefer it, adding water as needed and some butter at the end. Usually takes about 20 minutes or so. We like to eat it with hot spicy vinegar like Texas Pete's or, even better, with some Thai prik nam pla, Vietnamese fish sauce with vinegar, chilies, and a touch of sugar. More sour than sweet by far, the sugar isn't noticeable, and lots of scorching Thai chilies. It's also great on salmon, so that's what we made tonight. I love a spicy hot vinegar dressing on greens!

‘Cuz I’m going to save this post and try it. I’m pretty sure I have prik nam pla, but if I don’t it is a good excuse to head to the big Asian market.

I started quite a bit of it this year for the gardeners who will be signing up for beds in the next few days.