Tues. Dec. 2nd Fried Blue Fin Snapper with Peas and Corn with Sauteed Rice

Last night was a quiet night and so the dinner matched the peace of the evening. The Chef has agreed to my desire for simple food for awhile because it is easier on her in terms of work time and she also likes the menus.
She makes a little piece of lightly toasted bread upon which is spread her great Olive Tapenade; that and a glass of wine provide a simple First Course.
The Pasta Course is redone by adding a simple small bowl of frozen Peas ’n Corn which are so good and easy on the Chef.
The Main Course was a fillet of Blue Fin Snapper with a little serve of bottled Fish Tarter.
The Dessert Course was Diane’s excellent Ice Cream; a fitting end to a delicious, simple meal.

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