Monthly Archives: July 2013

Send out for scotch, boil me a crab, cut me a rose, make my tea with the petals

Tonight, I’m planning to make monkfish (the lobster of fish) cut into chunks and sautéed in olive oil, sherry, clam juice, garlic, onions, red peppers, and tomatoes, with blanched slivered almonds and parsley. I’ll serve it over boiled red potatoes, … Continue reading

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