Friday February 22, 2013

Monkfish roasted in a cast iron skillet with a stick of melted butter with big chunk of grated ginger, two large cloves of garlic also grated, salt, white wine, pretty dog louisiana hot sauce, white pepper.
Steamed asparagus with Robin's nice olive oil and Oaktown's citrus salt
Heart of Romaine salad with Virginia's Blue Cheese Dressing