Needless to say, we're polishing off a pitcher of manhattans even as I type.
Plus, I'm simmering those farmers' market-purchased fresh, shelled pink-eyed peas (wish they had a name other than a rampant disease that runs through elementary/grammar schools...) with garlic and bacon. Edward is making some sort of spread (parsley, ground pepper, lemon peel, garlic, BUTTER) for the swordfish he's going to pan fry and oven-finish. Ingredients for cornbread are set out, and there's small Indian eggplant to grill. Garnishes? BUTTER. Vidalia onion and heirloom tomato slices. And mozzarella or feta waiting in the wings if needed.
What wine will we have with this eclectic menu?
WAIT! There's also my cousin-in-law Joyce's recipe Vinegar Pie for dessert. I promise to post this great recipe soon.
We'll eat, tally the results and report ASAP!
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