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What's on the menu tonight?

White cheddar popcorn
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Whole bronzini, stuffed with herbs from our garden, sumac, and lemon slices. Trussed with butcher's twine after stuffing. Scored on the outside and seasoned with olive oil, salt, pepper, garlic powder, sumac, and MSG. Reverse seared low and slow over cherry wood. Finished over the coals for some char and crispy skin. We ate these with couscous and a salad of tangerines, fresh fennel root, and sherry vinegar.

 
Leftover chili. 3 bowls almost full after 2. No sense wasting any of it though so had the third bowl. A few fresh buns for dipping in. Beyond stuffed. I'll be sleeping well tonight.
 
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