Sorry, but no photos. I had a pretty carby breakfast, so I opted for a veggie lunch. I cut up a big fresh tomato into big chunks. I made a dressing from 3 tbsp. chili oil, 2 tbsp. red wine vinegar, kosher salt, freshly ground black pepper, and a dash of Mrs. Dash -- all shook up. Delicious with soft challah and unsweetened iced tea. (P.S. I brought the Taiwanese chili oil back from Hong Kong.)
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