It all started out gloriously. A beautiful Fourth of July brunch on the deck. Husband cooking one of my egg “recipe” favorites. Big ol’ hot sun in the true blue sky. Coffee in the tall mug, thanks. Unleaded Bloody Mary in the frosty pint glass. Dog next to us and a whole New York Times to read with all the time in the world to do it. Dinner, and making what would come to be known here as “Grilled Broccoli Potato Salad,” was light years away.
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