Easter Supper
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This was our Easter dinner. The beef had all the fat trimmed from it, then it was marinated and wrapped in bacon befor ebeing grilled. The scallops were marinated in a lemon-herb butter sauce and grilled over an open fire in a grill basket. The squash and cherry tomatoes were cooked in the same basket, but coated with olive oil and cajan spices. The rice was a long-grain wild rice which Mary prepared, and the artichoke was steamed and dipped in drawn butter. The wine was Rabbit Ridge Easter wine. Mmmmmmmm!
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