Sunday, May 18, 2014

Meatloaf with Potatoes and Asparagus

Wednesday 30 April
Priscilla came for dinner and a sleepover, so that we could all get up the next morning at 4 AM to go out for a festive Oxford May Day. 
She brought contributions to each element of the feast: luscious ripe avocadoes, which we just diced with a squeeze of lemon and ate with crackers as an appetizer; asparagus to roast for the main course; and fresh strawberries for dessert.

The main was a meatloaf, which we'd prepped and let rest in a bowl since yesterday.  In our usual tradition, it was half beef, half pork, but British mince instead of American ground. 
We got as close to our usual practices as we could without any of the spices, means of measuring, or robot-coupe, and though it was a little dry (probably due to lack of enough ketchup - though we bought a tiny bottle of Heinz 57 - and mustard and relish) it was not bad.  We saved extra ketchup for slurping out on the plate, of course.
We had also tossed a few potatoes in oil and let them roast in a separate pan, which kept them crisp.  And when the meatloaf was resting, they and the asparagus finished off at high heat. 

Though all the ingredients were British, this was a nostalgic American meal.

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