Saturday, November 5, 2011

A Picture is Worth...

Someone cooked me dinner tonight....

 Check out our sweet spread!
Complete with wine and candle light!
Mr. Lawyer came home with a HUGE steak. We didn't even eat half of it.
We decided on a standard salt, pepper, garlic rub and into the frying pan it went. The manly man cooking his meat.
There were mashed potatoes. Does anyone every actually measure how they make them? I asked my dad once and he walked me through it as he made them but it was all "splash of milk, hunk of butter, mix a bit" We decided to leave the skins on because we both like that part and used a "traditional" recipe as a guideline. We added a little bit of dill for fun.
Traditional Mashed Potatoes
(adapted from allrecipes)
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper
1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
My favorite part? The crunchy, flavorful asparagus tips. I cut my stalks in thirds and start from the bottom up leaving these heavenly bits for last.
Jenni's Most Favorite Asparagus
(from the kitchen of Dad and Melissa)
Coat asparagus in olive oil
Sprinkle with salt, pepper and garlic
Roast at 350 until tender

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