Spanish

1 T butter, 1 1-pound french or Italian loaf of bread, 1 day old, Olive oil, 1 pound fresh

1 medium sweet onion, peeled and chopped into 5 or 6 pieces, 1 large hothouse cucumber, peeled,

2 cloves garlic, peeled, 1 medium shallot, peeled and sliced in half, 1½ pounds seedless watermelon,

2 cloves garlic, peeled, 1 medium shallot, peeled, 1½ pounds peaches, pitted and cut into

2½ cups sugar, divided, 3 cups milk, 2 cups whipping cream, 1 T vanilla paste or vanilla extract,

5.5 pounds yellow heirloom tomatoes, 1 green pepper, 2 stalks celery, 1 16 ounce jar roasted

½ cup black quinoa, 1 cup of broth (beef, chicken or vegetable), 4 boiled eggs, ¾ cup red o

2¼ cups dry white wine, divided (chicken broth can be substituted for all or part of the liquid),

2 cloves garlic, finely choppped, 2 T lime juice, 2 T Spanish Jerez vinegar, ½ t ground cumin,

6 chicken thighs, bone-in and skin on, 1 large chorizo or andouille sausage, cut into 6 pieces,

Generous splash of olive oil, 1 cup sliced almonds, 1 t of smoked spanish paprika (Pimenton