Today, it’s not raining. This is something to celebrate, because although we need more rain, we were dying for a little moral boost. It’s been 3 weeks straight of cloudy skies, and while I appreciate what it has done for our rooftop garden and beautiful park across the street, I do miss sitting on the roof watching the sunset. Thus tonight, while the clouds are still creeping around the edges, is an evening to lounge on the roof and enjoy warm summer breezes and twinkling stars. It will be one of our first nights of the season, requiring a bottle of Alvarino paired with figs, fresh bread, smoked salmon, semi cured Manchego cheese and Boquerones, or, white anchovies.

Now many of you will immediately hear anchovy and think “Ewww, those oily, over salted, fishy tasting strips!” Now, while I also love this type of anchovy that you are thinking of, especially when wrapped around green olives on long toothpicks, this is not what I’m talking about. I’m referring to a long, white fillet that is soaked in vinegar and oil, and often eaten as is with your drink of choice. I love them! I can’t get enough. Slightly sweet with just a delicate vinegar edge to them. They are light slivers of candied sea water. At their best, they have a very firm flesh that gently gives way as you savor them on your palate. You will often see them in any local bar sitting in a shallow yellow oil, just waiting to be served. Honestly, they may not look very appetizing when placed behind a glass display, but they’re a local delicacy and worthy of an order. Commonly, they’ll be served to you in a plain …