Tonight: Exquisite Italian Tuna Salad with arugula, marinated purple onion and walnuts, dressed with olive oil, lemon juice and salt. Could have eaten two of them. (And a happy Wayne would like to note that tonight’s walnut-and-tuna pairing more than made up for the gag-inducing memory of yesterday’s cheddar-sardine incident.)

The unanticipated upside of having a raw supper salad is that dinnertime was early! With the time I saved not cooking for supper tonight, I’m doing some serious prep for dinner tomorrow: the quinoa is on the stovetop, I’ll be sautéeing kale once this post is up, and the chicken is getting breaded and fried.

Pictures, and the full story, tomorrow.