Adam and I are back from our stay up north and I have all sorts of rad little mementos of our road trip (mostly food and wine!). I laughed when I realized that my new pretty placemats (handwoven by a grandmother on the south shore) and a big slab of peppered Kamouraska smoked trout are the very same shade of peachy pink. Pink’s my favorite color for a reason — it loves to sneak into my life in every conceivable way.
I bought a huge side of fresh trout, too, which I made for my concert with Katherine on Saturday night. I broiled it with a little olive oil until barely cooked through, and we ate big, flaky pieces topped lemon medallions and stalks of fresh dill alongside heaping sides of roasted asparagus risotto and a crispy chickpea and escarole salad.
The next morning, I tried the smoked trout, which tasted exactly right alongside steamed wild rice, sliced radishes and cucumbers, scallions, and a scrambled egg, all tossed up with a little rice wine vinegar, sesame oil, grated ginger, and tons of sriracha. My new vibe is to try to incorporate fish into as many breakfasts as possible — super delicious and leaves me feeling full forever.