An impromptu dinner salad: two tomatoes sliced, topped with chopped red onion and fresh basil leaves, drizzled with olive oil and balsamic vinegar.
Filling for a 3-egg omelet: chopped smoked salmon, gruyere cheese, tiny bit of red onion, and an assortment of chopped herbs (parsley, chervil and whatever else caught the chef’s eyes).
A quick breakfast: a few slices of bread, buttered and then toasted, served with a handful of fresh raspberries. Coffee and cream on the side. Overall, a yummy week, I must say.
p.s. Thanks to all for the potato recipes. In the end, they were cooked with some butter and garlic and sprinkled with herbs. You never know what the future holds, but if I do grow potatoes next year, I have my eyes on a bigger pot. 😉
Instead, I find myself choosing to share some dispatches from the kitchen as part of a quick coffee break. 
