I'm not sure how fair it is to eat like THIS within a twenty-four hour period, better yet, I didn't cook.
It all began with our friend Dario's delicious tri-tip, marinated over night. If he entered this in a contest, he would win, BIG!
Perrrrfect....I generally like the well-done ends, there's more surface area for seasonings and the extra 'crunch' is appealing.
Surf 'n' Turf....need I say more...?! As Peter likes to say, "this poor lobster never had a chance!" Side dishes by lovely Inger: braised brussel sprouts and potatoes au gratin topped with corn flakes. Inger is from Oklahoma and has the ultimate mid-western American recipes who's secret contents she guards with her life. Believe me, those recipes are gold.
Thanking the Lord for the abundance with our wonderful and generous hosts... 
...and of course, our combined Monkeys. The kids have been friends since birth, TFF.
My pregnant baby-sister (who I helped
raise by the way) and her husband.
Gourmet Leftover: Lobster rolls. Alright, so I did contribute a little. The best lobster rolls I've ever had are from Maine but these are a strong contender for second place. The secret is toasting the hot dog buns with butter in a frying pan. Use only large chunks of lobster and good mayo, crisp romaine adds a nice crunch to each bite. My mouth is watering just writing this.
And while most of the country was hit with severe snow storms, we in Los Angeles, California welcomed the New Year in 80 degree weather and golden sunshine. Happy New Year! xxooooo's RFR
