Maura, Alex, Brendan, Dan, April and I chowed down on some home-made smokey Baba Ganoush, an heirloom tomato salad (with cilantro, jalapeno, and blanched sweet corn on top of a bed of mixed greens with a lemon + olive oil dressing), and my tribute to the Pollo Asado I had on Troncones beach with Allie around Christmas 2005. I started with two Fulton Valley Range roasters from BiRite on 18th and marinaded them in a salsa made from 2 seeded red peppers, 3 chipotle peppers in adobo, half a head of roasted garlic (lasted a few days!), 1tbsp of sugar, 3 tbsps of salt, and some water (1/4 cup?). Threw on the grill to char and then finished (for timeliness) in the kitchen over the stove after butchering.