I truly didn’t realize they got that big @emglow101! Really beautiful though; did you happen to weigh or measure her before releasing?
Processed a bunch of our tomatoes yesterday. Left 3 fresh ones out, skinned, cored and froze the non plum tomatoes and made a red sauce with the plum tomatoes and Italian sausage for dinner. I even pressed the skins and cores through the finer holed chinois, and got about 3 cups of beautiful purée.
DH made zoodles and cooked some spaghetti, for a 1/2 and 1/2 sort of version. It turned out really well, but I was too tired to eat. 
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omg, just checked out that L.A. thread. soooo many places i’d like to try, but soooo little time and stomach real estate!
but I think gjusta is a definite maybe??!! Thanks so much!!
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De Nada! Mucho mas anavesieros, con mucho almor, salud Y dinero!
We had some amazing meals during my last trip to LA (over five years ago now), but I do recall Superba in Venice making even more of an impact than Baco and Gjelina.
Happy almost anniversary!
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Grilled tuna with chili-honey sauce, buttered rice steamed in broth, and lemon-pepper broccoli with olive oil. Old vine zin in our glasses.
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Looks great
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Thanks!
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Nice. Any special prep (marinade, rub)? No skin on top. Are you a skin remover? 
Campfire Steak Tips from my local butcher, baked tater with the ol’ PSTOB and some sour cream, asparagi. A single glass of wine.
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You always balance your meals soooo well…(I will be over tomorrow…)
Looks so delish… I am under the weather with the PSTOHC…(Proverbial Shit Ton of Head Cold)
Hello Nyquil!
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No . Just get them back in the water as quick as possible
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No I like skin. While spatchcocking the bird the skin tore and pulled up during cooking. It still rendered ok
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We had another excellent dinner at Bloom in Verona. Below is a link with details and pictures for anyone that might be interested.
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Okay, we can be friends again.
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Such discipline. Steak looks great. How’d you make it?
