Ahhh ... tonight has been a huge, delicious salad with baby spinach, baby kale, baby arugula, fresh sweet corn, baby carrots, grape tomatoes, avocado, green Mount Athos garlic-stuffed olives, and a few shavings of aged Manchego. Entree: grilled pressed tofu in black bean korma sauce with asparagus on the side. Dessert: almond nut-thins with a few more shavings of Manchego and a glass of Viognier. I think I have achieved ecstasy.
