Ramping and porgy-ing into spring

28 May

My company moved recently, and although I groaned and complained about the perceived increase in commuting time, I soon realized, I was now in the midst of prime food foraging – both for lunch options, as well as for shopping!!

Where else could one ask to be relocated to an office where one can find a Fairway in close proximity to a Trader Joe’s, and option upon option of dining choices?

Nonetheless, on one food foraging lunch expedition, I was besides myself at the beautiful box of organic ramps beckoning from the produce section.

I grabbed those by the fistful, curbing my frenzy only by the fact it was two days until payday, and my household CFO’s voice of reason echoed in the back of my mind.

These ramps were cleaned, grilled, drizzled with olive oil, sprinkled with sea salt, and served with grilled whole porgy – aka “fish sleeping” per the girls.

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Alas – the skin stuck to the grill, but the fish was incredibly moist, and delicate, complimenting the fragrant, tender, sweet ramps.

We ate the grilled porgy with a light ponzu dipping sauce. A bowl of steamed multigrain rice completed our meal.

The girls and baba enjoyed every bit of dinner – and I can’t wait for another lunch foray for interesting eats.

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