Friday Night Grillin’

Tonight’s menu was marinated bone-in pork chops (2″ thick), zucchini and yellow squash brushed with olive oil and crushed garlic, fresh spinach salad for husband and bib lettuce for me.   Salad greens fresh out of the garden today.   Sauteed the baby kale again with red onions, orange peppers and minced garlic but that  will have to wait until tomorrow as the stomach is full and I am saving room for dessert.  Dessert is a mix of raspberries, blueberries and strawberries served with a healthy dose of whipped cream. The red wine is a Merlot from Cupcake Vineyards.    Needless to say we are stuffed from dinner and dessert will have to wait for a bit.

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