Today it's almonds and garlic skillet toasted in olive oil. Plus more olive oil and asparagus spears, plus feta cheese, oven roasted on a baking sheet.
New potatoes sliced and browned in olive oil.
Sausages browned in left over pork juices.
Plus a bottle of young Austrian wine brought back as a gift -- one of the light wines served in the spring called generically "Asparagus Wine."
El V feels sumptuously spoiled.
So much depends on brunch . . . breakfast . . . lunch . . . dinner . . . supper . . . .