Envious, you should be! We just finished another fantastic meal. First course was fresh corn on the cob, grown locally. Next up was Debbie's signature sea scallops from Oregon, broiled in a lemon garlic sauce, topped with dill and lemon zest. For dessert we had another Galia melon, grown just over the Wellsville Mountains, north of Ogden. My tipple was Pelligrino sparkling water. Oh, what a fine meal!
And we've got another one lined up for tomorrow: prime ribeye steak, local (Idaho) baked potatoes, and asparagus from Washington state...
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