Sandy: There’s nothing like the Farmer’s Market at eight in the morning. Cool, fresh air. Cartons full of a sensational range of green, red, yellow, orange and aubergine colored produce beckoning me from every stall. Thus our dinner – a fattoush salad made of romaine lettuce, baby tomatoes, cucumber, red onion (all from the market), plus cilantro, mint, feta cheese, kalamata olives, toasted pita bread. Also from the farmer’s market, garlic so fresh that juice oozes out when chopped, rainbow chard, yellow onions, tender basil for the seafood (lobster, prawn, scallop) pasta. A little white wine, cream and parmesan cheese topped it off. I used a rice fusilli and was afraid it would be soft and mushy but it had a nice texture, firm, though not al dente. My left hand continues to cut and chop better. Tonight it got a work out.
Sandy’s year long journey – going from being a right-hander to left-hander, and Kelly’s parallel trip as a left-hander doing things as a right-hander.