I don't like to make closed sandwiches (unless there's bacon involved)--I guess I like to see the little painting that happens before I take a bite out of the thing.
This one was made from left-overs from a little dinner party. Toasted spelt bread spread with butter and a chimichurri, so to speak, of cilantro, garlic, olive oil, lemon juice, topped with boquerones and some parsley.
On the side, warmed-up cranberry bean salad mixed with olive oil, vinegar, spring onions, sage and lots of parsley- a recipe given to me by my friend and beautiful jewelry designer Virginia Galvan (my beans came out a little too toothsome--I'm really no good at beans) topped with a dollop of hot pink beet tsaziki, garlicky and sweet, brought to dinner by sweet Marie. You'll have to ask her for the recipe. It was delicious beyond belief.
Asya, which I love love love. Dessert plates are now toast and lunch plates and I could not be more psyched because really-some days it's the little things. Tea for dessert in my new cup from my sweet neighbor at the Brooklyn Flea these last few Saturdays, Suzanne of SKT Ceramics. I want to drink from no other cup.
Some lunches just need a shout out.