Where to start?
Friday night, gallery hopping (well, not literally) - preceded by a fabulous dinner at a Colombian restaurant. Ordered a dish made with tilapia, which has never been my favorite fish. Imagine my
surprise when this gorgeous fish appeared in all its glory, surrounded by plaintains and potatoes.
It didn't resemble any tilapia I had ever come across:It was moist and flavorful and absolutely delicious.
Saturday dawned too hot and humid to go out. So I decided to take advantage of the air conditioned quiet to try and find the horizontal surface of my cutting table.
That meant organizing all the bits and strips thrown into, and overflowing from, my (by now, well-known) plastic box(es). Back in the plastic box, they are all in baggies, labeled "bits," "strip sets,"
"sliced and diced," and so on. Very nice and neat -- for the time being.
I am too tired to blog any more tonight: to be continued.