[1]
For an upcoming dinner party, I’ve decided to try my hand at homemade gravlax. I was inspired at the Farmer’s Market on Sunday when I spotted a lavish bunch of dill, and right nearby was a vendor who reportedly sells the best salmon in town. The pairing was serendipitous and I couldn’t resist. As I write this, the fish has been curing for 24 hours. I’m told it takes up to 3 days. So far, there’s no evidence of any curing, but I’m hoping for the best. To miminize my worry, I’m counting on a chocolate cookie recipe [2] to bring the meal to a delicious close.
Neon by Martin Creed [1]