I don't know if this technically counts, but meal 129 was mostly cooked by Tony. I was just his sous chef. When I got home at the very end of the day, he had already started marinating some pork loin for our meal. He used his standard red wine, olive oil and fajita steak seasoning for the marinade. Then we just chopped up some cabbage, pepper & onion and sauteed those in some olive oil.
It was perfect.
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