“A deep-yellow sauce dotted with green encircled a plump piece of white fish; gently seared golden skin nestled in a smaller circle of plump cherry tomatoes. There was a small handful of lemon-pepper-drizzled arugula salad with shaved slices of Parmesan cheese. I slid my fork into the side of the fish, popped the opaque flesh into my mouth, and tasted thyme, the ocean, and actual sunshine.”
Book:The Violet Hour