and fed and skies are blue so far. My love is on his way home. I’ve a filet mignon for him and a couple of huge sea scallops for me.
For him it’s filet, frozen french fries (sorry) and some fresh snap peas and perhaps my celebration slaw if I stop writing and make it.
I’m going to try to do a vastly simplified Daniel Bouloud recipe he did with potatoes in cooking school, for my scallops. I’ll tell you about it tomorrow if it’s a success or disaster. Same side dishes as Jim, as I don’t like cooking multiple meals but sometimes I need my fish and he needs beef.
And he needs ketchup on frozen fries, that I don’t mind. When I spend time making roasted rosemary potatoes, I mind him putting ketchup on them, as well as steak sauce on a perfectly seasoned and cooked filet or NY strip steak.
The compromises one needs to make in cooking and other areas of life are small considering our life partnership and what that means to our future.
Thanks for joining in and for cooking to your heart’s content. Dee
Cooking with Dee 