Sunday Dinner

Tonight's dinner:
Swordfish, simply sauteed in olive oil with salt and pepper, garnished with a lemon. A mercury-filled (and therefore seldom eaten) delight! Roasted green bean salad (local beans from the Farmer's Market) with heirloom tomatoes, tossed with sheep's milk feta cheese from Whole Foods, basil from the garden, and a red wine vinaigrette.

A scrumptious end of summer sort of meal.