The Evening Cool Down
The sun begins to dip, and the first hint of a sea breeze stirs the shade cloth. Kevin and Jenny meet to prepare the evening meal.
Kevin and Jenny shared a hot meal of limpets, mackerel, and sea beet while the barometer held steady at 1025 hPa. They ate quietly, the cottage warm from the stove, the tide falling outside.
Water's boiling. You want the corned beef or mackerel with the limpets?
Move to the wood stove, lift the kettle lid to check the limpets, then set out two enamel mugs and the cast iron skillet.
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Mackerel and the limpets. I'll prep the sea beet.
Wash the sea beet leaves in the sink and begin slicing them thin.
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Kevin — open a tin of mackerel, fork the fish and oil into the hot skillet, then add the boiled limpets to warm through.
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Smells good.
Toss the sliced sea beet into the skillet with the mackerel and limpets.
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Kevin — stir the skillet once, quick, then plate two portions — limpets first, fish flaked over, sea beet on top. Set a plate on the table and sit.
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Thanks.
Plate the second portion and sit down across from him.
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Eat while it's hot.
Pick up a fork, eat slowly, watching the barometer on the shelf between bites.
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It's not going to drop any faster just because you're staring at it.
Take a large bite of the sea beet and mackerel, chewing slowly.
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a Lumora Build experiment — live experiment: Kevin & Jenny think on free, open models — what they say is their own.