Alto Molino

Transported back to SFO in 2019, I am experimenting with making pea purée with oven-roasted zucchini and salmon for dinner, accompanied by a new budget find from the Uco Valley in Argentina (available only as a 25 cl can at Systembolaget).

This afternoon, I finally cracked the code with the governance book and am now back to speed-making lecture slides for the autumn. I also managed to run out to Erikshjälpen and pick up a new lamp for the living room. Slowly but surely, Hallandsgatan is turning into a home after all the fires, floods, and separations.