Tonight’s meal was a grilled London broil, one half of which was marinated overnight in a pepper sauce with other getting the treatment via a simple Italian dressing. It was served with a vegetable medley of grilled broccoli, carrots, onions and bell peppers, along with cauliflower covered with melted cheese and mustard.
The repast began with a watermelon salad featuring grated cheese, onions and black olives.
The wine was a homemade merlot.