Had some shrimp defrosted and grilled them with salt and pepper then tossed them in Truff Arrabbiata Sauce to serve over some tagliatelle and made a little salami rose charcuterie plate with some soppressata, prosciutto and a nice little salami rose along with some cheeses picked up at the Visalia Farmer’s Market from Antipasti L.A.…
Made some pesto and made avocado toast with soujuk from PK Deli, fried egg, alfalfa sprouts and capers. 🤐
Watson’s in Downtown Visalia always coming in clutch on days that PK is closed. Last Dab isn’t just for looks either. 🥵
Thank you to Lublu Bakery for the amazing macarons! 🥹
In this household, we also take Sunday morning breakfast very seriously. Made a tomato and onion base and baked in the oven for 20 mins and added eggs, spices and avocados.
I’m this household, we take breakfast decadently-serious. 🍰
Served with saffron basmati rice.
Look. Z and I had Brussels sprouts to finish and a ribeye with a little bit of freezer burn. We had to mask the taste somehow. 🙃
Pastrami, Salsa de Tomatillo, Cheddar and Garlic Aioli