Tags: food

There goes 2024.

It was a year dominated by Ukraine and Gaza. Utterly horrific and unnecessary death courtesy of Putin and Netanyahu.

For me personally, 2024 was just fine. I was relatively healthy all year. The people I love were relatively healthy too. I don’t take that for granted.

Looking back on what I did and didn’t do during the year, here’s something interesting: I didn’t give a single conference talk. I spoke at a few events but as the host: Patterns Day, CSS Day, and UX London. That’s something I really enjoy and I think I’m pretty darn good at it too.

I was wondering why it was that I didn’t give a talk in 2024. Then Rachel said something:

I really miss An Event Apart.

That’s when I realised that An Event Apart would usually be the impetus behind preparing a conference talk. I’d lock myself away and spend ages crafting a presentation to match the calibre of that event. Then, once I had the talk prepared, I could give modified versions of it at other conferences.

With An Event Apart gone, I guess I just let the talk prep slide. Maybe that’ll continue into 2025 …although I’m kind of itching to give a talk on HTML web components.

In most years, speaking at conferences is what allows me to travel to interesting places. But even without being on the conference circuit I still travelled to lovely places in 2024. Turin, Belfast, Amsterdam, Freiburg, west Cork, Boston, Pittsburgh, Saint Augustine, Seville, Cáceres, Strasbourg, and Galway.

A lot of the travel was motivated by long-standing friendships. Exploring west Cork with Dan and Sue. Celebrating in Freiburg with Schorsch and Birgit. Visting Ethan and Liz in Boston. And playing music in Pittsburgh with Brad.

Frostapolooza was a high note:

I felt frickin’ great after being part of an incredible event filled with joy and love and some of the best music I’ve ever heard.

Being on sabattical for all of August was nice. It also meant that I had lots of annual leave to use up by the end of the year, so I ended up taking all of December off too. I enjoyed that.

I played a lot of music in 2024. I played in a couple of sessions for pretty much every week of the year. That’s got to be good for my mandolin playing. I even started bringing the tenor banjo out on occasion.

I ate lots of good food in 2024. Some of it was even food I made. I’ve been doing more and more cooking. I’ve still got a fairly limited range of dishes, but I’m enjoying the process of expanding my culinary repertoire a bit.

I read good books in 2024.

All in all, that’s a pretty nice way to spend a year: some travel, seeing some old friends, playing lots of music, reading books, and eating good food.

I hope for more of the same in 2025.

One of the perks of speaking at conferences is that I get to travel to new and interesting places. I’d say that most of my travel over the past couple of decades was thanks to conferences. Recently though, I’ve been going places for non-work related reasons.

A couple of weeks ago I was in Spain, making my way to the beautiful medieval town of Cáceres for a traditional Irish music festival there. This was the second year that Jessica have been.

It’s kind of perfect. Not only is it a beautiful location—the stand-in for King’s Landing in House Of The Dragon—but there are non-stop sessions late into night, often outdoors. And of course the food is great.

It’s not easy to get to though. Last year we flew into Madrid and then took the train to Cáceres the next day. This year we did it slightly differently and flew into Seville instead. Then we took the four-hour train journey the next day. After the festival, we did it all in reverse.

That meant we had two evenings in Seville to sample its many tapas. On our last night in Seville, we had local guides. Blogger Dirk Hesse and his parter took us to all the best places. Dirk had seen that I was going to be in town and very kindly got in touch with an offer to meet up. I’m very glad we took him up on the offer!

Going to Spain in mid September felt like getting a last blast of Summer sun before returning to Autumn in England. The only downside was that the trip involved flying. But we’ve been on one more journey since then and that was done the civilised way, by train.

Jessica went to a translator’s conference in Strasbourg. I tagged along. We got the train from Brighton straight to Saint Pancras, where we got the Eurostar to Paris. From there it was a super fast connection straight to Strasbourg.

While Jessica was at her event all day, I was swanning around the beautiful streets, sampling the local wine and taking plenty of time to admire the details of Strasbourg’s awesome cathedral.

Jessica and I spent last week working remotely. We always work remotely in the sense of not being in an office, but I mean we were remote from home too.

We’ve done this twice before. Once in Ortigia, Sicily and once in Cáceres, Spain. This time we were in Turin.

We had one day at the start of the trip to explore the city and do touristy things, checking out museums and such. After that we hunkered down in a very lovely and cosy AirBnB working each day.

I found it very productive. Maybe it’s a similar effect to going to a coffee shop to write—something about the change of scene encourages more of a flow state. The apartment was nice and quiet too so it wasn’t a problem when I needed to be on a call.

Best of all was what awaited at the end of each working day. We were staying in the Quadrilatero neighbourhood, famed for its aperitivo scene. Heck, there was a wonderful Vermouth bar literally across the street.

And after an aperitivo? Time to sample some Piedmontese cuisine. Bagna càuda! Vitello tonnato! Agnolotti! Panna cotta! We had some wonderful meals at restaurants like Consorzio, L’Acino, and Pautasso (a neighbourhood spot we went to on our last night that had the most perfectly convivial atmosphere you could imagine).

They say a change is as good as a rest. I certainly enjoyed this change of scene.

There’s something about going somewhere for a working week that feels very different to going somewhere primarily as a tourist. You get a different flavour of a place.

I’m taking a nice long weekend break after dConstruct on Friday (I will of course have more to say on that—I’m collecting my thoughts still—but it was a wonderful day).

On Saturday I did absolutely nothing. It was just as well really, considering that I may have over-indulged in the pub on Friday evening after dConstruct was done. So a day of lounging around idly playing mandolin was just the ticket.

Yesterday, Sunday, I had one of those perfect leisurely days.

It began with a good bout of lazing about in the morning. Then, as lunchtime approached, Jessica and I went to a nearby pub for a Sunday Roast. In this case it was the Dover Castle. It turned out to be an excellent choice—top notch roasts!

While we were enjoying our lunch, Jessica spotted a poster on the wall for Bark In The Park, a local fun day of dog-centred activities. We were sure it had already happened earlier in Summer, but the poster said it was rescheduled to …yesterday!

So after lunch we went to the park and spent the next few hours in the sunshine, petting very good dogs and enjoying the spectacle of such catgories as “fancy dress”, “best rescue”, and “sausage catching.” We left shortly before the announcement of “best in show”—my money was on Mayhem—so I could nip home, grab my mandolin, and head to The Bugle pub for the weekly 4pm Irish music session.

After two hours of jigs’n’reels, I headed home. The weather was still lovely. The forecast was for cloudy weather, but it was unexpectedly sunny. So I fired up the outdoor grill.

We grilled: one aubergine, halved and scored; one yellow courgette, halved; one green courgette, halved; half a hispe cabbage, quartered. Once they were nicely charred outside and soft within, we ate them with a drizzle of tahini sauce, accompanied by a green salad.

By that time the sun had gone down and it was time for a nice evening spent watching the latest episode of The Rings Of Power and drinking a nice cup of tea.

Like I said, a perfect leisurely day.

The last ever dConstruct will happen just over three weeks from now, on Friday, September 9th.

That’s right—if you don’t have your ticket for this event, you won’t get another chance. The conference with its eye on the future will become a thing of the past.

dConstruct is going to go out with a bang, a veritable fireworks display of mind bombs. A calligrapher, a writer, a musician, and a nueroscientist will be on the line-up alongside designers and technologists.

Here’s the schedule for the day:

8:30	Registration begins
9:50	Opening remarks
10:00	George Oates
10:30	Lauren Beukes
11:00	Break
11:30	Seb Lester
12:00	Daniel Burka
12:30	Lunch
14:00	Sarah Angliss
14:30	Matt Webb
15:00	Break
15:30	Léonie Watson
16:00	Anil Seth
16:30	Closing remarks

So the first talk starts at 10am and the last talk finishes at 4:30pm—all very civilised. Then we can all go to the pub.

There isn’t an official after-party but we can collectively nominate a nearby watering hole—the Unbarred taproom perhaps, or maybe The Hare And Hounds or The Joker—they’re all within cat-swinging distance of The Duke Of York’s.

Lunch isn’t provided but there are some excellent options nearby (and you’ll have a good hour and a half for the lunch break so there’s no rush).

The aforementioned Joker has superb hot wings from Lost Boys Chicken (I recommed the Rufio sauce if you like ‘em spicy, otherwise Thuddbutt is a good all ‘rounder).

The nearby Open Market has some excellent food options, including Casa Azul for superb Mexican food, and Kouzina for hearty Greek fare.

And the famous Bardsley’s fish’n’chips is just ‘round the corner too.

So there’ll be plenty of food for the soul to match the food for your brain that’ll be doled up at dConstruct 2022.

Food Timeline: food history research service

The history of humanity in food and recipes.

The timeline of this website is equally impressive—it’s been going since 1999!

February is a tough month at the best of times. A February during The Situation is particularly grim.

At least in December you get Christmas, whose vibes can even carry you through most of January. But by the time February rolls around, it’s all grim winteriness with no respite in sight.

In the middle of February, Jessica caught the ’rona. On the bright side, this wasn’t the worst timing: if this had happened in December, our Christmas travel plans to visit family would’ve been ruined. On the not-so-bright side, catching a novel coronavirus is no fun.

Still, the vaccines did their job. Jessica felt pretty crap for a couple of days but was on the road to recovery before too long.

Amazingly, I did not catch the ’rona. We slept in separate rooms, but still, we were spending most of our days together in the same small flat. Given the virulence of The Omicron Variant, I’m counting my blessings.

But just in case I got any ideas about having some kind of superhuman immune system, right after Jessica had COVID-19, I proceeded to get gastroenteritis. I’ll spare you the details, but let me just say it was not pretty.

Amazingly, Jessica did not catch it. I guess two years of practicing intense hand-washing pays off when a stomach bug comes a-calling.

So all in all, not a great February, even by February’s already low standards.

The one bright spot that I get to enjoy every February is my birthday, just as the month is finishing up. Last year I spent my birthday—the big five oh—in lockdown. But two years ago, right before the world shut down, I had a lovely birthday weekend in Galway. This year, as The Situation began to unwind and de-escalate, I thought it would be good to reprieve that birthday trip.

We went to Galway. We ate wonderful food at Aniar. We listened to some great trad music. We drink some pints. It was good.

But it was hard to enjoy the trip knowing what was happening elsewhere in Europe. I’d blame February for being a bastard again, but in this case the bastard is clearly Vladimar Putin. Fucker.

Just as it’s hard to switch off for a birthday break, it’s equally challenging to go back to work and continue as usual. It feels very strange to be spending the days working on stuff that clearly, in the grand scheme of things, is utterly trivial.

I take some consolation in the fact that everyone else feels this way too, and everyone is united in solidarity with Ukraine. (There are some people in my social media timelines who also feel the need to point out that other countries have been invaded and bombed too. I know it’s not their intention but there’s a strong “all lives matter” vibe to that kind of whataboutism. Hush.)

Anyway. February’s gone. It’s March. Things still feel very grim indeed. But perhaps, just perhaps, there’s a hint of Spring in the air. Winter will not last forever.

At the end of every Thursday afternoon at Clearleft, we wrap up the working week with an all-hands (video) meeting. Yes, I know that the week finishes on Friday, but Fridays have been declared the no-meetings day at Clearleft: a chance to concentrate on heads-down work without interruption. Besides, some of us don’t work on Fridays. So Thursday really is the new Friday.

At this Thursday afternoon meeting we give and get updates on what’s been happening with project work, new business, events, marketing. We also highlighted any shout-outs that have posted in the #beingsplendid Slack channel during the week. Once that’s all taken care of, the Thursday afternoon meeting often finishes with a fun activity.

The hosting of the Thursday afternoon meeting is decided by fate. Two weeks ago, Rebecca and Chris hosted an excellent end-of-week meeting that finished with an activity around food—everyone had submitted their dream meal and we had to match up the meal to the person. Lorenzo, however, couldn’t help commenting on the typography in the slide deck. “Lorenzo”, I said, “What are you more judgmental about—fonts or food?”

The words were barely out of my mouth when I realised I had the perfect activity for the next Thursday afternoon meeting, which fate had decreed I was to host. I put together a quiz called …fonts or food!

It’s quite straightforward. There are 25 words. All you have to do is say whether it’s the name of a font or the name of a food.

It was good fun! So I thought I’d share it with you if you fancy a go.

Ready?

Here we go…

1. Arrowroot font food
2. Ensete font food
3. Tahu font food
4. Tako font food
5. Lato font food
6. Fira font food
7. Adzuki font food
8. Roselle font food
9. Poke font food
10. Plantin font food
11. Dabberlocks font food
12. Estampa font food
13. Amaranth font food
14. Gentium font food
15. Challum font food
16. Mayhaw font food
17. Pawpaw font food
18. Nopal font food
19. Raksana font food
20. Daylily font food
21. Bilanthy font food
22. Laver font food
23. Orache font food
24. Broadley font food
25. Cardoon font food

Total:

0

/25

Eggs - Hicks.design

Most days I cook eggs 🍳 and then paint them 🖌. These are those eggs.

Lovely!

But, wait …what’s this?

My favourite condiment with fried eggs is marmite mayo (4 parts mayonnaise to 1 part Marmite).

Okay, now I think this officially qualifies as outsider art.

So Many Food Trucks!

Puntastic!

It was very hot here in England last week. By late afternoon, the stuffiness indoors was too much to take.

If you can’t stand the heat, get out of the kitchen. That’s exactly what Jessica and I did. The time had come for us to avail of someone else’s kitchen. For the first time in many months, we ventured out for an evening meal. We could take advantage of the government discount scheme with the very unfortunate slogan, “eat out to help out.” (I can’t believe that no one in that meeting said something.)

Just to be clear, we wanted to dine outdoors. The numbers are looking good in Brighton right now, but we’re both still very cautious about venturing into indoor spaces, given everything we know now about COVID-19 transmission.

Fortunately for us, there’s a new spot on the seafront called Shelter Hall Raw. It’s a collective of multiple local food outlets and it has ample outdoor seating.

We found a nice table for two outside. Then we didn’t flag down a waiter.

Instead, we followed the instructions on the table. I say instructions, but it was a bit simpler than that. It was a URL: shelterhall.co.uk (there was also a QR code next to the URL that I could’ve just pointed my camera at, but I’ve developed such a case of QR code blindness that I blanked that out initially).

Just to be clear, under the current circumstances, this is the only way to place an order at this establishment. The only (brief) interaction you’ll have with another persn is when someone brings your order.

It worked a treat.

We had frosty beverages chosen from the excellent selection of local beers. We also had fried chicken sandwiches from Lost Boys chicken, purveyors of the best wings in town.

The whole experience was a testament to what the web can do. You browse the website. You make your choice on the website. You pay on the website (you can create an account but you don’t have to).

Thinking about it, I can see why they chose the web over a native app. Online ordering is the only way to place your order at this place. Telling people “You have to go to this website” …that seems reasonable. But telling people “You have to download this app” …that’s too much friction.

It hasn’t been a great week for the web. Layoffs at Mozilla. Google taking aim at URLs. It felt good to see experience an instance of the web really shining.

And it felt really good to have that cold beer.

It was my birthday recently. I’m a firm believer in the idea that birthday celebrations should last for more than 24 hours. A week is the absolute minimum.

For the day itself, I did indeed indulge in a most luxurious evening out with Jessica at The Little Fish Market in Hove (on the street where we used to live!). The chef, Duncan Ray, is an absolute genius and his love for all things fish-related shines through in his magnificent dishes.

But to keep the celebrations going, we also went on a weekend away to Galway, where I used to live decades ago. It was a quick trip but we packed in a lot. I joked at one point that it felt like one of those travel articles headlined with “36 hours in someplace.” I ran the numbers and it turned out we were in Galway for 41 hours, but I still thought it would be fun to recount events in the imperative style of one of those articles…

Saturday, February 29th

The 3:30pm train from Dublin will get you into Galway just before 6pm. The train station is right on the doorstep of Loam, the Michelin-starred restaurant where you’ve made your reservation. Enjoy a seven course menu of local and seasonal produce. Despite the quality of the dishes, you may find the overall experience is a little cool, and the service a touch over-rehearsed.

You’ll be released sometime between 8:30pm and 9pm. Stroll through Eyre Square and down Shop Street to the Jury’s Inn, your hotel. It’s nothing luxurious but it’s functional and the location is perfect. It’s close to everything without being in the middle of the noisy weekend action. The only noise you should hear is the rushing of the incredibly fast Corrib river outside your window.

Around 9:30pm, pop ‘round to Dominick Street to enjoy a cocktail in the America Village Apothecary. It’s only open two nights a week, and it’s a showcase of botanicals gathered in Connemara. Have them make you a tasty conconction and then spend time playing guess-that-smell with their specimen jars.

By 10:30pm you should be on your way round the corner to The Crane Bar on Sea Road. Go in the side entrance and head straight upstairs where the music session will be just getting started. Marvel at how chilled out it is for a Saturday night, order a pint, and sit and listen to some lovely jigs’n’reels. Don’t forget to occassionally pester one of the musicians by asking “What was that last tune called? Lovely set!”

Sunday, March 1st

Skip the hotel breakfast. Instead, get your day started with a coffee from Coffeewerk + Press. Get that coffee to go and walk over to Ard Bia at Nimmos, right at the Spanish Arch. Get there before it opens at 10am. There will already be a line. Once you’re in, order one of the grand brunch options and a nice big pot of tea. The black pudding hash will set you up nicely.

While the weather is far clearer and sunnier than you were expecting, take the opportunity to walk off that hearty brunch with a stroll along the sea front. That’ll blow out the cobwebs.

When the cold gets too much, head back towards town and duck into Charlie Byrne’s, the independent bookshop. Spend some time in there browsing the shelves and don’t leave without buying something to remember it by.

By 1pm or so, it’s time for some lunch. This is the perfect opportunity to try the sushi at Wa Cafe near the harbour. They have an extensive range of irrestistable nigiri, so just go ahead and get one of everything. The standouts are the local oyster, mackerel, and salmon.

From there, head to Tigh Cóilí for the 2pm session. Have a Guinness and enjoy the tunes.

Spend the rest of the afternoon strolling around town. You can walk through the market at St. Nicholas Church, and check out the little Claddagh ring museum at Thomas Dillon’s—the place where you got your wedding rings at the close of the twentieth century.

If you need a pick-me-up, get another coffee from Coffeewerk + Press, but this time grab a spot at the window upstairs so you can watch the world go by outside.

By 6pm, you’ll have a hankering for some more seafood. Head over to Hooked on Henry Street. Order a plate of oysters, and a cup of seafood chowder. If they’ve got ceviche, try that too.

Walk back along the canal and stop in to The Salt House to sample a flight of beers from Galway Bay Brewery. There’ll probably be some live music.

With your appetite suitably whetted, head on over to Cava Bodega for some classic tapas. Be sure to have the scallops with black pudding.

The evening session at Tigh Cóilí starts at 8:30pm on a Sunday so you can probably still catch it. You’ll hear some top-class playing from the likes of Mick Conneely and friends.

And when that’s done, there’s still time to catch the session over at The Crane.

Monday, March 2nd

After a nice lie-in, check out of the hotel and head to McCambridge’s on Shop Street for some breakfast upstairs. A nice bowl of porridge will set you up nicely for the journey back to Dublin.

If you catch the 11am train, you’ll arrive in Dublin by 1:30pm—just enough time to stop off in The Winding Stair for some excellent lunch before heading on to the airport.

Getting there

Aer Lingus flies daily from Gatwick to Dublin. Dublin’s Heuston Station has multiple trains per day going to Galway.

Going from Iceland to Greece in a day gave me a mild bit of currency exchange culture shock. Iceland is crazy expensive, especially given the self-immolation of the pound right now. Greece is remarkably cheap. You can eat like a king for unreasonably reasonable prices.

For me, food is one of the great pleasures in life. Trying new kinds of food is one of my primary motivators for travelling. It’s fascinating to me to see the differences—and similarities—across cultures. In many ways, food is like a universal language, but a language that we all speak in different dialects.

It’s a similar story with music. There’s a fundamental universality in music across cultures, but there’s also a vast gulf of differences.

On my first night in Reykjavik, I wound up at an Irish music session. I know, I know—I sound like such a cliché, going to a foreign country and immediately seeking out something familiar. But I had been invited along by a kind soul who got in touch through The Session after I posted my travel plans there. Luckily for me, there was a brand new session starting that very evening. I didn’t have an instrument, but someone very kindly lent me their banjo and I had a thoroughly enjoyable time playing along with the jigs and reels.

As an added bonus—and you really don’t get to hear this at most trad sessions—there was even a bit of Icelandic singing courtesy of Bára Grímsdóttir. I snatched a little sample of it.

A few nights later I was in a quiet, somewhat smokey tavern in Thessaloniki. There was no Irish music to be found, but the rembetika music played on gorgeous bouzoukis and baglamas was in full flow.

Recursive Recipes | Make food from scratch

Watch the prep time increase as you make more and more of a recipe’s ingredients from scratch.

I guess Carl Sagan was right. To make an apple pie from scratch, you must first invent the universe.

Cooking with Ursula K. Le Guin

Recipes inspired by The Left Hand Of Darkness.

I mostly stuck to Le Guin’s world-building rules for Winter, which were “no large meat-animals … and no mammalian products, milk, butter or cheese; the only high-protein, high-carbohydrate foods are the various kinds of eggs, fish, nuts and Hainish grains.” I did, however, add some hot-climate items found in Manhattan’s Chinatown for their space-age looks and good flavors (dragonfruit, pomelo, galangal, chilis, and kaffir limes).

Serve with hot beer.

Food for thought (process)

I love, love, love Sam’s comparison’s between cooking and front-end development.

We should embrace the tools we have access to and appreciate our ability to learn, but also realize that maybe a gas stove or a certain design tools might not be for everyone. We have to find what works for our cooking or designing/coding style or the project/meal at hand.

I did a fair bit of travelling in 2017, which I always enjoy. I particularly enjoy it when Jessica comes with me and we get to sample the cuisine of other countries.

Portugal will always be a culinary hotspot for me, particularly Porto (“tripas à moda do Porto” is one of the best things I’ve ever tasted). When I was teaching at the New Digital School in Porto back in February, I took full advantage of the culinary landscape. A seafood rice (and goose barnacles) at O Gaveto in Matosinhos was a particular highlight.

The most unexpected thing I ate in Porto was when I wandered off for lunch on my own one day. I ended up in a little place where, when I walked in, it was kind of like that bit in the Western when the music stops and everyone turns to look. This was clearly a place for locals. The owner didn’t speak any English. I didn’t speak any Portuguese. But we figured it out. She mimed something sandwich-like and said a word I wasn’t familiar with: bifana. Okay, I said. Then she mimed the universal action for drinking, so I said “agua.” She looked at with a very confused expression. “Agua!? Não. Cerveja!” Who am I to argue? Anyway, she produced this thing which was basically some wet meat in a bun. It didn’t look very appetising. But this was the kind of situation where I couldn’t back out of eating it. So I took a bite and …it was delicious! Like, really, really delicious.

Later in February, we went to Pittsburgh to visit Cindy and Matt. We were there for my birthday, so Cindy prepared the most amazing meal. She reproduced a dish from the French Laundry—sous-vide lobster on orzo. It was divine!

Later in the year, we went to Singapore for the first time. The culture of hawker centres makes it the ideal place for trying lots of different foods. There were some real revelations in there.

We visited lots of other great places like Reykjavík, Lisbon, Barcelona, and Nuremberg. But as well as sampling the cuisine of distant locations, I had some very fine food right here in Brighton, home to Trollburger, purveyors of the best burger you’ll ever eat.

I also have a thing for hot wings, so it’s very fortunate that The Joker, home to the best wings in Brighton, is just around the corner from the dance studio where Jessica goes for ballet. Regular wing nights became a thing in 2017.

I started a little routine in 2017 where I’d take a break from work in the middle of the afternoon, wander down to the seafront, and buy a single oyster. It only took a few minutes out of the day but it was a great little dose of perspective each time.

But when I think of my favourite meals of 2017, most of them were home-cooked.

Day 14: Posting to my Website from Alexa #100DaysOfIndieWeb • Aaron Parecki

Aaron documents how he posts to his website through his Amazon Echo. No interface left behind.

Why I Quit Ordering From Uber-for-Food Start-Ups by Robin Sloan in The Atlantic

Something to remember the next time someone describes an experience as “seamless” and means it to be positive:

This is the Amazon move: absolute obfuscation of labor and logistics behind a friendly buy button. The experience for a Sprig customer is super convenient, almost magical; the experience for a chef or courier…? We don’t know. We don’t get to know. We’re just here to press the button.

I feel bad, truly, for Amazon and Sprig and their many peers—SpoonRocket, Postmates, Munchery, and the rest. They build these complicated systems and then they have to hide them, because the way they treat humans is at best mildly depressing and at worst burn-it-down dystopian.

What would it be like if you didn’t have to hide the system?

It’s Summertime in England so Jessica and I are eating the bounty of the season. Now is the perfect time for lamb. Yesterday we went to the Open Market and picked up half a leg of lamb (butterflied) from Tottington Manor Farm. This evening, we marinated it with rosemary, thyme, garlic, olive oil, and lemon and then threw it on the barbecue.

While we ate, we listened to a podcast episode. This time it was a documentary about salt from my Huffduffer feed. It’s an entertaining listen. As well as covering the science and history of salt, there were some interesting titbits on salt-based folklore. There’s the obvious one of throwing spilt salt over your shoulder (in to the eyes of the devil, apparently) but there was also one that neither of us had heard of: that offering someone salt at the dinner table is bad luck and warrants the rebuttal “pass me salt, pass me sorrow!”

Well, you live and learn.

Then we started thinking about other salt-based traditions. I have something in the back of my mind about a new year’s eve tradition in Ireland involving throwing bread at the door and sprinkling salt in the doorway. Jessica remembered something about a tradition in eastern European countries involving bread and salt as a greeting. Sure enough, a quick web search turned up the Russian tradition: “Хлеб да соль!!” ( “Bread and salt!”).

This traditional greeting has been extended off our planet. During the historic Apollo-Soyuz docking, crackers and salt were used as an easy substitute. But now when cosmonauts arrive at the International Space Station, they are greeted with specially-made portions of bread and salt.

We finished listening to the podcast. We finished eating our lamb—liberally seasoned with Oregonian salt from Jacobson. Then we went outside and looked up at the ISS flying overhead. When Oleg, Gennady, and Mikhail arrive back on Earth, they will be offered the traditional greeting of bread and salt.