re the menu this evening

This is an evening for that increasingly rare thing, leftover smoked mackeral, an almost fished out fish, even down here in Sunny Fishy Florida.

The local Ted Peters Famous Smoked Fish sells it when available, not very often.....too bad.....

I just reheat it with olive oil, lemon juice, and a few capers and raw onion.

Side dishes will include Swiss chard blanched and doctored up, and baby field greens salad with Greek feta cheese.

Red wine; but if I were eating by myself, fino, or even better amontillado, sherry is the ideal accompaniment.

I just make this up as I go along.