I’ve been looking forward to tonight’s dinner since I begged my PIC to make it for us a few days ago: Peruvian chicken with aji verde 
He’s perfected the sauce by cutting the ridic amount of oil in half while doubling the rest of the ingredients. The chicken was BISO thighs plus whatever wingdings we had left from Sunday’s Suberb Owl meal.
I par-boiled a buncha taters in well-salted wooder, then tossed in olive oil, sea salt & home-dried thyme & crisped them up in the AF — since there really can’t be enough food stuff to dip into that sawce 
I also made a salad with flavor bombs, Persian cukes, celery & avocado with a soy / balsamic / mustard / olive oil / fresh parsley dressing. Nice combo.
