Brunch
Leftover crepes (see 5/7) with strawberry-tangerine filling

Dinner
Broiled salmon
Warm potato salad with sorrel and peas

Recipes:

STRAWBERRY-TANGERINE CREPE FILLING
2 honey tangerines
6 to 8 large strawberries
1 tsp. sugar
a splash of Grand Marnier

With a knife, cut the peel off the tangerines. Cut the sections out and put them in a bowl, leaving the pith and seeds behind. Gently squeeze the juice from what's left of the tangerines into the bowl of sections.
Wash and hull the strawberries, then slice them into the bowl. Add the sugar and Grand Marnier and mix well.
Makes enough to fill about 4 crepes.

WARM POTATO SALAD WITH SORREL AND PEAS
I adapted this recipe from one by Hugh Fearnley-Whittingstall, who is, as far as I know, totally unknown in the States. I bought his River Cottage Cookbook and River Cottage Year when I was in London last fall, and I highly recommend them to anyone who loves homegrown, well-prepared food. You can do no wrong cooking his recipes.
Note: HFW uses tiny, waxy new potatoes in his version. I had no such thing, so I broke the rules and used Russet Burbanks. The result was probably quite different from what he had in mind, but was really delicious and had a mash-y, classic potato-salad-y texture.

1 lb. potatoes (either whole tiny ones or larger potatoes peeled and cut into one-inch pieces)
1/4 to 1/2 c. fresh peas (my addition)
a couple fistfuls of sorrel, shredded into ribbons
2 Tbs. unsalted butter
1 1/2 Tbs. olive oil
salt and freshly-ground black pepper to taste

Boil the prepared potatoes in salted water until tender. Meanwhile, steam the peas until bright-green and tender.
Place the shredded sorrel in a large bowl along with the butter, olive oil, salt, and pepper. Drain the potatoes and peas well and immediately put them into the bowl. Toss well and cover for a few minutes. The heat from the potatoes will melt the butter and wilt the sorrel.
Toss again and serve warm.