Garlic-Butter-Caramel Salmon w. Courgette

on waypoints, weddings, and vitamins

I know the newsletter is one that I really want to write when I’m writing it on the kitchen floor and I realise it’s got dark while I’m writing. It’s dark now— I just got up the floor and flicked the little switch on the lights over the hob— and dinner is six minutes away, and the kitchen smells of garlic and caramel and salmon and toasted rice (too toasted, actually, because I was writing and only added the water to the rice pan when I smelled burning). The oven is making little pinging noises and it’s nice to have the oven on: it’s nice to feel for the first time what this kitchen might feel like in winter, in autumn.