The day started off dark AF, which was just fine with us: perfect for curling up on the couch with my boys & tryna catch up with oh-so-many NYer back issues while my dude watched some sportsing event 
I took a reading break to prep for tonight, i.e. cleaning baby bok choy & napa leaves,
starting the broth itself — roasted garlic & mushroom BTB plus our favorite hot pot base, of which we have exactly ONE package left 
, and tossing 6 shiitake & the larger napa leaves in there so they’d be tender & silky for dinner.
I cut a nice salmon filet into bite-sized pieces
and made my usual dipping sauces: peanut butter, oyster sauce, a friend’s chutney, TPSTOGAG, and scallions for the meats & veg,
and a lighter one for the salmon & har gow — sesame oil, fresh ginger, soy sauce, RWV, sesame seeds.
A whole Mexicoke on the rocks for me to help cool down the relentless heat (temp & ssssssssssspice both) 
By the time we sat down for dinner the sun had come out and the clouds parted. I think my mom would’ve enjoyed herself. She loved a good fondue 
