Back early yesterday evening to the top of the mountain by cable car, two stops from the valley, and dinner was veal sausages for two and chicken schnitzel for two and braised red cabbage, raw and tiny tomatoes, steamed green beans, fried onions, and raw red cabbage for four.  It wasn’t something to be pleased by–cooking after six hours of hiking–but we did it quickly, within fifteen minutes, and that was good.  It helps to have in mind the use of a few ingredients and know exactly what to do with them.

And isn’t that like life itself?  A few ingredients, knowing what to do with them, and operating with focus and efficiency?

We shall see.

Today a friend visits from the capital and will arrive in the morning for two days of walks deep in the mountains.  Tonight: Pan seared steaks, fried potatoes, and whatever vegetables we find in the village.