Made Caribbean Jerk Chicken drumsticks with a peach salsa, pan-fried plantains, and roasted green beans with lime juice and lime zest, chopped roasted Scotch bonnet pepper (to taste) (that was actually lunch) and oven-grilled crispy chicken thighs (skin on, bone in) (brushed with olive oil, S&P, fresh rosemary and thyme) with a salad of steamed green beans-pan-grilled Radicchio, a topped with a dressing that used EVOO, apple cider vinegar, and other things, topped with toasted walnuts and grated parmesan cheese. We planned a third dish for the photo shoot, but the newly-hired kitchen prep person (a/k/a my sous chef and "action shot" hand model) cut her finger disjointing the chicken legs. By the time we had sanitized once the ambulance crew left (thankfully, she only needed 2 stitches and will back in the kitchen with us next week), we decided to toss the flat-iron steak in the freezer and shoot that one next week. The photos were really colourful and both dishes and sides were excellent. But I'm so tired.