For dinner tonight I had a caprese salad and a baked sweet potato with virgin coconut oil, salt, and ceylon cinnamon mashed in. The potato was a slightly strange contrast to the glory-of-summer caprese salad, but it was a nice nod to the gloomy weather outside. I followed the salad and the sweet potato with a delicate slice of gravlax, which is my favorite way to eat salmon. Then I had a piece of unsweetened dried papaya for a sweet ending. I admit, this is an odd mish-mash of food but it was delightful nevertheless!