Wednesday
More steaks, if different phyla, and possibly the last of the chard from the yard. Barbara had carefully banked and mulched the garden before we left, so the bottom leaves of the chard were in surprisingly good shape. Just chopped and sautéed the ribs and leaves in oil, then covered till tender. Served with a shot of lemon, a Greek touch. Sautéed the albacore in the cast iron pan for no more than 2 minutes a side. Drizzled basil oil over, for that Chef Willy on the yacht touch.
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