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| Peach, blueberry and almond tart fresh out of the oven. |
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| A nice spicy gaspacho. |
I'm starting tonight's meal with the Gaspacho. Then I am going to sear spicy ahi tuna and serve it on rice noodles drenched with chives, mint, basil and parsley that is sprinkled with a lime/honey dressing. To that I will add some fresh organic veggies I will get at this afternoon's farmer's market—the market is why I love to cook on Thursday nights. The tart is dessert.
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