Smoky Sweet Potato Gratin. Not yams, which are orange,
but sweet potatoes which are much paler colored and red-skinned.
The smokiness came from a dash of Wright's liquid smoke, which
I'm not afraid to admit. Apparently it's not bad for you and it really
gives a nice flavor to things if you don't overdo it.
Humongous U-7 dry sea scallops from Barnegat Light. I went to the
store to buy salmon for gravlax, and when I saw these I stopped at
the kidney donation booth for some extra cash. I pan-basted these
with brown butter and pine nuts, then poured the baste over boiled
broccoli florets. And the big day isn't for three more days?
We're all in serious trouble.