We have an ambitious menu for our 4th of July barbecue.
We’ll be doing cedar-plank salmon, chicken shashlik, grilled asparagus, papas a la huancaina (some of the participants are partly or fully Peruvian), an assortment of fresh vegetables, choclo, apple pie a la mode, and a battery of mysterious desserts from the guests.
The menu is as international as the guests. Among the 9 of us, we represent five countries of origin.
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