Duck confit with cucumbers, tomatoes and tzatziki
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Corn on the cob for openers. Followed by Alaskan sockeye filet, pan-roasted with a homemade rub. Cukes in sour-cream, cider vinegar and dill. Kugel made with russet potatoes, sweet Spanish onions and Kurobuta bacon fat. Chive-butter and basil-chive sauce optional.
Corn, cucumbers, spuds, onions, herbs and berries from the garden.
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Wings and beans and slaw. Baked wings sprinkled with bbq seasoning and brushed with a combo KC Masterpiece and Nando’s Peri Peri sauce. Canned Ranch style beans with jalapenos, I added onion and orange bell pepper. Cabbage, carrot, snow pea, green onion slaw with Carolina dressing. There was a g&t and wine.
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Looks beautiful and delicious!
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We enjoyed another outstanding dinner at Bistro D’Azur in South Orange, NJ, including prime rib, whole branzino, crispy duck confit salad with roquefort cheese, charred strawberries, walnuts; fruit de mer salad with scallops, shrimp, octopus, and calamari; Spanish chips. It all went great with an excellent cabernet and Chateauneuf Du Pape. Adding a gratuitous photo of our hibiscus tower which yielded about 16 flowers today.
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Take care!
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Oh, the fragrance!
Dining solo tonight, so wanted to try something new: Gambas al Ajillo. Pretty similar to the shrimp in garlic sauce I’ve eaten at Portuguese restaurants. It was simple, containing only olive oil, dry vermouth (instead of white wine), salt, pepper, parsley, and lots of garlic and paprika. I also added some crushed red pepper for a little kick. Served with arroz con gandules, which I added bacon and green olives to. And yes, there was a crusty Portuguese roll to soak up that sauce. Total homerun. Would definitely add this to the dinner rotation.
There was a martini of the Bombay Sapphire variety.
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Give me gambas al ajillo swimming in its garlicky oil, plenty of crusty bread to soak in said oil, and just leave me be for a while…
(I can never put the amount of olive oil in at home that puts it over the top at my favorite tapas places.)
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Why not?
No, I haven’t. I sometimes get these types of headaches in the summer with lengthy periods of high humidity. Sure enough, the rain from yesterday seems to have cleared out, and I’m doing fine this morning. But thanks for asking!
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No PSTOB&SC? 
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I scaled back too.
It reminded me of this shrimp and chorizo in garlic oil I made years ago. It was like a cup and a half of oil plus all the grease that came off the chorizo. I was sick the next morning! But it tasted so good.
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My brain won’t let me
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I had intended to go to a night market last night but it was drizzling on and off all afternoon so when I got home from shopping I fixed myself a martini and called it a night. After a busy day of running errands I decided that dinner would have to come to me so I ordered a shrimp and calamari platter from my favourite Greek place. The portions are huge so I had the shrimp, calamari and caesar salad last night and the rest will be re-purposed in lunches and dinners this week.
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Hey, your brain’s not the boss of you! It should be the other way around
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I don’t know what this abbreviation stands for??
The Proverbial Shit Ton Of Butter and Sour Cream.
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