LEFSElover
Executive Chef
I'll be doing a restful meal tonight without all the heat and soul that the last few days have been bold in.
So, sliced thin pieces of filet mignon roast in the freezer, already cooked, over plain old tried and true mashed potatoes made with milk/butter/salt/pepper. A simple but clean mild barely flavored beef gravy, mostly a white gravy actually. For the vegs, green beans in butter salt and pepper, salad of lettuce, tomatoes, home made vinaigarette of oil and vinegar, salt and pepper, garlic and parm cheese and the end of that NYT bread with butter. He'll have a Smith and Wesson, I'll have multi layered iced tea.
This dinner was one I had many many times as a little girl.
I went to my friends house often, we were horse buddies all day every day together. Her very British family used this as a staple meal for dinner. [some would say too often, not me]. I grew to look so forward to it and Minni Titti Couts' cake too but no one can tell me how to do that now.
And she's gone [so is that recipe too forever I suppose].
Any plans for dinner yet?
So, sliced thin pieces of filet mignon roast in the freezer, already cooked, over plain old tried and true mashed potatoes made with milk/butter/salt/pepper. A simple but clean mild barely flavored beef gravy, mostly a white gravy actually. For the vegs, green beans in butter salt and pepper, salad of lettuce, tomatoes, home made vinaigarette of oil and vinegar, salt and pepper, garlic and parm cheese and the end of that NYT bread with butter. He'll have a Smith and Wesson, I'll have multi layered iced tea.
This dinner was one I had many many times as a little girl.
I went to my friends house often, we were horse buddies all day every day together. Her very British family used this as a staple meal for dinner. [some would say too often, not me]. I grew to look so forward to it and Minni Titti Couts' cake too but no one can tell me how to do that now.
And she's gone [so is that recipe too forever I suppose].Any plans for dinner yet?
