That's a word my Mom would have used to describe the fare tonight. First off, I took the leftover salmon fillet from last night, combined it with capers, lemon zest, mayo and some chives and made it into a spread, served with some pumpernickel toasts.
For a main course, I was going to serve a Spanish dish much like risotto but made with fideos (like angel hair pasta) and served with Spanish chorizo and garbanzos. But some Florida littleneck clams caught my eye this afternoon and I simply steamed them in white wine with olive oil, the same chorizo, shallot, garlic and fresh oregano. Served with crusty, toasty bread for dipping...they were scrumptious!