Yesterday at the drop-in centre, a card was being circulated for signings. In my eternally nosy-parker way, I had to find out who it was for, so I asked. And lo and behold, it's for my friend and his brand new wife - apparently they just got married yesterday. How wonderful is that! Pretty wonderful, I have to say, and now when I think about his story, I get an even bigger balloon of good feelings pushing my rib cage up and my shoulders back, like this world really IS ok.
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In other sunshine and honey news, we're having my new favourite meal tonight. We're not really vegetarian: I eat chicken and fish and Sugar D eats seafood and Swee'pea eats whatever he feels like. But it's simpler just to describe ourselves as vegetarian. So tonight we're having creamy dijon potato salad and fresh rainbow trout panfried with butter and fresh dill. Yum.
In the interest of public service and for documentary purposes, I give you the recipe for the potato salad, which I sort of made up from a bunch of different sources:
5-6 medium sized cooked chopped potatoes - I use red ones
about 2-3 cups fresh (cooked) peas - I throw them on top of the boiling potatoes for a few minutes
1/3 raw red pepper, thinly sliced
1/3 raw yellow pepper, thinly sliced
10-20 capers, to taste
2 enormous tablespoons of mayo - probably more like 1/4 cup
2 not heaping tablespoons of dijon mustard
1 teaspoon of caper brine
2 tablespoons chopped fresh dill
freshly ground black pepper to taste
(mix it all together)
And that's it. It's pretty salty, which I love, but if you're not keen on salt, you might want to leave the caper brine out.
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