Tuesday, August 19, 2008

Porterhouse Steaks & Chapatis

As always, steaks from Bunzels are great. We didn't have a chance to age these, however.

The chapatis are from Mark Bittman's recipe in the NY Times from last week. They were simple to make, pretty good, although they cried our for yogurt sauce, which we did not have.

The salads were made with produce from our farm.
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