From an interview, here:
Well, last night we had asparagus, which I steamed in a skillet, and a piece of salmon that I cooked skin side down in a very hot pan. I cook it on one side for about three to four minutes, covered, so the skin is crispy and the flesh cooks through but stays moist. And some couscous that my wife, Gloria, had made, with Tabasco, butter, canned chickpeas, and herbs. We had a salad because I had a lot of greens in my garden. Plus a piece of cheese for dessert.
I find it interesting that the starch — and probably the salad — is where most of the seasoning went.
Of course, this is a one-observation sample.
