11-28-2013, 08:32 AM
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#11
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Registered User
Join Date: May 2004
Location: South of Boston
Posts: 2,605
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Quote:
Originally Posted by piemma
My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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This is right in my wheelhouse.
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The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. ~John Buchan
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