Here’s a photo of the test batch of the beefsteak tartare! Don’t worry, it’s not bloody raw beef! It’s just tomatoes and beet juice (and seasoning). It’s going to be the appetizer (actually garnished with basil oil and mochi crisps) for this Saturday’s dinner along with a chilled watermelon gazpacho, BBQ tempeh short ribs, sweet potato and turnip salad, slaw, cornbread, and for dessert: peach crisp with homemade MAPLE WHISKY PECAN ICE CREAM (made with Texas’ own Balcones Baby Blue corn whisky). The test batch of ice cream came out perfect, and I ate it all before I could take a photo. Teetotalers beware: you can definitely taste the booze, but the majority of the alcohol is cooked off. Oh, and as it turns out it’s all (the whole meal) gluten-free (enjoy it while it lasts because I’m planning a very glutinous pasta feast for September!).