Fats would have been right on another day, but specifically it is high country buck loin, topped with a version of pesto, which I love on red meat.
We agree with Pesto on meat but we generally plant a couple purple basil plants. They don't grow as tall as our traditional ones and have a very different flavor but makes a spectacular more savory pesto for red meat.
How does that purple lead version do in 90+ temps for 6 months? Grin...
I'll do a bit of research on them. Thanks...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
