Lunch was a basic salad with spinach, cucumbers, and avocado. I made a dressing out of our leftover ginger-sesame sauce and a hefty amount of wasabi, but if you don't have any sauce pre-made, use equal amounts of soy sauce, sesame oil, and rice wine vinegar, plus a bit of chopped garlic and ginger and a big smudge of wasabi. The salad is a little intense (like sushi without the rice as a neutral backround) but delicious.
Tomorrow: Five-minutes-a-day Boule with Cannellini Spread and Intense Tomato Soup
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