Last night my wife made some lovely sauteed Siberian kale and a salad with tuna, lettuce, kohlrabi, carrots, beets, and avocado for dinner. Today’s lunch is the last of that plus another salad (I’m trying to eat more vegetables), two kinds of crackers, and various delicious things to put on them. I’m pretty sure I’ve linked to Francis Lam’s ginger scallion sauce recipe before, but I’m doing it again, because it is one of the tastiest things you can put on a cracker. Or on anything, really. Great stuff.