We took a day off of cooking at home yesterday and headed to the mall for dinner. Actually, I still did some cooking - made a batch of potstickers. Vincent didn't have much time to run around yesterday, so the mall was the alternative to running around outside in the sloppy rain. It was just convenient to eat there as well.
For dinner tonight, we had baked potato bar and sauteed escarole on the side. It was yummy & fun, but the best part of it was the unsolicited help given by my husband. Now, that was sexy! I was on my way home from an outing with Vincent & I called to ask him to turn on the oven & get the potatoes back in there, if they had cooled. He told me he's got the bacon & chili going, and the potatoes are still hot. I'm in love all over again.
His potato:
Her potato:
Junior's potato (sweet & de-composed):
Sauteed escarole:
Her potato:
Junior's potato (sweet & de-composed):
Sauteed escarole:
Sweat sliced garlic & red onions in oil until slightly tender. Deglaze the pan with white wine & add the chopped escarole. Add a squeeze of lemon juice, season with salt & pepper, and allow to wilt down. Add toasted pinenuts and dried cranberries. When the greens have fully wilted down and are cooked, you are done!
No comments:
Post a Comment