Sunday Miscellany

For lunch yesterday we had smoked salmon plates with chevre, capers, lemon, baguette, and a cucumber-onion-watermelon radish-lemon thyme quick pickle I made.

I started some turnip/watermelon radish pickles with an Indian note (toasted black mustard seeds, cumin seed, dried red chili, and curry leaves; a bit of sesame oil; cider and white balsamic vinegars). I made this one up, so we'll see how it turns out.