I cooked scallops tonight so that we could use the remainder of the avocado-mango-red onion salsa that I made earlier in the week to accompany some Pacific white fish. Waste not; want not.
Susan cooked Orzo, and she assembled a nice Med Salad. I call it Med Salad because it consists of things one might have in Mediterranean countries – Dolmas from Greece, Caprese from Italy, pickled items from along the coast, etc. We’ve never actually been to the Mediterranean – maybe after the COVID Apocalypse ends?
