Bethany came over last night for dinner! I made broiled salmon, kick ass potatoes, asparagus, and yellow squash.
The asparagus was poached, the squash was sauteed with herbs, salt, pepper, and paprika, then sprinkled with parmigiana reggiano. The fish I brushed with a mixture of olive oil, lemon juice, marsala wine, capers, and salt & pepper. I topped each piece with a lemon slice and that was it, and it was so delicious. The marsala wine was a last minute decision, and a good one at that. This meal was awesome, complete with champagne flutes filled with sparkling grape juice, as Bethany is 36 weeks pregnant.
For dessert I melted chocolate in a double boiler and spread it on a sheet of baked puff pastry. I sprinkled the whole thing with chopped hazelnuts and almonds, then cut it into rectangles and layered them with fresh made whipped cream. Simple and tasty! Everybody loved it.
For breakfast this morning I made chorizo, egg, and cheese breakfast burritos. Sunday tasty Sunday.
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