Man, there's so many nights I just impress the living schmaltz out of
myself.

Tonight was close.

All I did was sautee some slivered onions and garlic with some
narrow-sliced portabellas in olive oil with a little salt and pepper
and a pinch of penzey's italian herb mix and a dash of chipotle powder
and a finish of kosher salt and cracked pepper, then serve that
alongside a grilled veal h-bone (coated with a bit of olive oil and
salt) and an ear of white corn (10 ears for 2 bucks at Safeway this
week!).

And the jacaranda is blooming.

--Blair