Wednesday 1 May
Since we've been eating vegetables
and seafood for the last couple of days, tonight we got a hankerin' (there is
no such thing as a hankering) for a big ol' steak. So we
panfried a couple of boneless strips, and served them with yukon gold potatoes,
which we nuked (make sure to move them around on the turntable, and give them
around 8-9 minutes so all parts are done), cut open, and topped with yogurt cheese
mixed with horseradish and garlic chives.
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