Tuesday 23 July
A trip to Kroger's re-stocked the
freezer with giant, thick-cut, boneless ribeye steaks on sale; of course we held
one big buster out to grill tonight.
The mash was yukon golds, cream,
and butter, and the sauce was made out of drained yogurt mixed with a couple of
spoonfuls of white horseradish, for that necessary touch of trafe when we're
back from Israel.
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