Saturday we stayed in and cooked. Two dishes:
Chilean Sea Bass
ginger glaze, roasted cipollini's, shitake mache salad
Beef Ribeye Roast
baked stuffed shrimp, asparagus, fingerlings, hollandaise
Also cooked some barbecue on Sunday for a party. A kurobuta pork butt and 14lb. packer brisket cooked with oak and apple on the new Jambo pit.