Copper River Salmon & Asparagus

This kind of thing is sort of our schtick; we do know a good thing.

—Copper river salmon coated with dill and fennel from the garden, sautéed in a pan, basted with homemade butter and fresh Spring garlic

—A melange of veg, including asparagus, young favas and lettuces from the garden, and tons of herbs, most notably hyper-floral marjoram and borage flowers.

Enjoyed a serious bottle of premier cru Volnay — 2006 Les Chevrets from Henri Boillot. It was thick with nostalgia. Woodsy, minerally, fragrant. It evolved and I wish I could have spent more time with it before it was gone. Also, a little snip of really good pastis — just 'cause.

Kraftwerk on the radio. Sometimes the routine demands a precise shakeup.