Besides the delicious fried soft shell crab and fried shrimp cocktail leftovers from last night, Mrs. P made roasted figs with gorgonzola, toasted slivered almonds, reduced balsamic and hot honey to start, and roasted delicata squash, Andouille sausage, fried home grown sage, hot honey and reduced balsamic as a side dish. It all went great with an excellent cabernet. Mrs. P added chili crisps to the cocktail and horseradish cream sauce, to give it an extra kick.
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