Melançon Enterprises • a multidivision multinational since 1980

Stayed home working (fairly productively too, what a brutal week, i am sorry publisher, clients, and anyone else who wants me to finish something or who simply wants a piece of my time— it's just been a long, slow, slog for everything) while Grandpa and Mom and Nadia and her friend went to dinner at Fairway and to see the best jazz musicians on the Cape play at, uh, Willy's Gym.

Ah, that felt nice to write a multi-nested parenthetical phrased sentence that's well nigh incomprehensible. That stuff doesn't fly in a book. At least, i hope there's nothing like that in there.

So anyway, i also had vegetables that i bought earlier in the week with Grandpa, and no one to eat them but me.

a generous helping of olive oil from a gallon tin
a small red potato and a small white potato
two small onions
one head of garlic
fresh asparagus stalks
8 oz sliced brown mushrooms

And i overspiced it horrendously-- poured bragg's amino acids and tabasco on it at the end of its cooking-- which you should never do, those should both be saved for after serving. Some ancient seasoned salt, some natural seasoning that was more salt and garlic, found some curry an a jar neatly labeled by Grandma, dumped some paprika on there, some ground cumin, and oh yeah, i'd already been generous with the Morton's iodized salt from whenever you could buy it for 79 cents towards the beginning of the cooking.

And an avocado, almost all of which i deemed edible and threw in.

I should have gotten an object lesson in being gentle and thoughtful when raiding the spice cabinet. By rights i should have ruined the meal.

Maybe the avocado saved it.

It was delicious.