seared jumbo scallops in an orange vermouth glaze
side of sweet potatoes and steamed edamame
(note the jam jar wine glass. M still hasn’t given me the okay to open the wine glasses we got for our wedding. I’m not sure what we are saving them up for, but I don’t mind so much drinking out of jam jars. It reminds me of the juice glasses we used to drink wine out of when we were students in France.)
Tuesday night’s dinner was brought to us courtesy of Chef M.