Today is practically balmy—monsoon like. So we opted for a cold lunch, our homemade gravlax, thinly sliced, on buttered pumpernickel. We seasoned simply, Maldon salt, cracked black pepper, and a wisp or two of fresh chives. We’ll each take some home to: serve with drinks before dinner, for a snack on hard boiled eggs, and for Sunday morning breakfast on toast with cream cheese, scallions, and (what the hell!) winter tomatoes. Have a great weekend, and remember, dear friends, to cook something delicious for yourselves.