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 Zayda picked up at the Visalia Farmer’s Market from Antipasti L.A. 🤌🏽
✏️ Designer • 📷 Photographer • 🇲🇽 Token Mexican | 📍 Visalia, CA | 💻 🖱 📷: Middlestate Design, Pita Kabob & Grill, Grizzly Fest, Sound N Vision Foundation (For which I also have the privilege of serving on the Board of Directors of) and its yearly fundraiser show Tastemakers Festival. My print and design division is PixelPush.Media. Steak before cake. Quod sumus, hoc eritis. 💀
