Long shadows

It looks like autumn even though it's still hot.

I've spent the morning at the garden, the market, where the vegetable stall has returned from its more profitable summer season by the sea, and experimenting with making salad and sauce for the New Orleans meal on Saturday. I'll take some tastings to a meeting we're having this evening - I think they're OK, with paprika instead of chilli because I can't eat hot food and people here are even more sensitive to it than I am. Lo Jardinièr will make salt cod fritters to go with the sauce and salad. Others will make the main course. The difficulty is multiplying quantities and working out how much of everything we'll need for 60 to 80 people!