by A.J. Coltrane
Top: Leftover skirt steak cut into smallish pieces and brought to room temperature.
Middle: Red onion, mushroom, red pepper, and balsamic. The vegetables were sauteed (basically melted) in olive oil over low heat for about an hour, then cooled.
Bottom: Still warm garlic rubbed bruschetta coated with a spoonful of horseradish sour cream. The temperature contast was nice.
It’s getting late in the year and the natural light is fading by dinnertime. A plan “B” for photography may be in order.
FlatbreadGarden 
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