For dinner tonight: grilled pork tenderloin ("locally sourced" !) w paprika rub, served a salsa of fire roasted red pepper, peach, celery
the tenderloin is easy; the salsa is quite a production. You've got red peppers sitting on gas burners charring, you've got a pot of boiling
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water and a bowl of ice water so you can score the peaches and then blanch them and then peel them, you've got a bag to steam the peppers in
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blah blah blah as the water was heating up, I prepared 2lbs of beef and 3 lbs of onions in a marinade for fajitas (tomorrow)
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