But, I made a yummy dinner on Sunday:
- Thai Beef Salad, actually inspired by the recipe in this cookbook, but with way more vegies (romaine, cilantro, mint, cucumber, grated carrot, scallions, sesame seeds, avocado, red cabbage) and freshly cooked flap meat (which is way better than flank steak) that I marinated in Thai red curry paste, toasted sesame oil, lime juice, freshly grated ginger, and a bit of brown sugar and then cooked briefly in the grill pan
- Tequila Refresca Sorbet (2 cans classic Fresca, a big splash of Campari, a small splash of Cointreau, and bit of agave syrup muddle with mint, then frozen in the ice cream maker) with incredible fresh strawberries
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