9.4.10

Another good home-cooked meal from LA-
We found ourselves pleasantly inundated with figs from our friends' trees, thus, an appetizer of figs with goat cheese (1/2 wrapped in prosciutto for the non-veggies).
For drinks I muddled basil, raspberry and white peach with a shot of gin, a few drops of agave nectar and topped it off with prosecco.

Dinner: Pasta sauce a la Mary - fresh garden tomatoes, lemon zest, basil, salt & pepper, and a light drizzle of olive oil. We did a big seafood bake of dungeness crab, lobster, and Alaskan king crab and tossed the seafood in with linguine and the fresh tomato sauce. The dungeness crab was sweet and moist and it always tastes that much better when you have slaved away to procure the perfect little claw morsel. mmm