Outside of this year sucking just slightly less than 2020, I changed jobs, got a huge increase in salary/comp packages. (Not looking for to pat myself on the back just will do up dinner).
Ham and potato salad tonight. I love the Giant Eagle Market District Hams, but just a small gathering tonight.
Tomorrow is show time. Not a huge gathering, 9 people.
Doing up a Standing Rib Roast, got it from Flannery Brothers out in California, Very highly recommended beef.
Doing it with a garlic herb crust. Already made the jus earlier in the week from bones, etc....
Au Gratin potatoes
Might do mushrooms also in the jus/beef stock
Wedge Salad, just made the homemade blue cheese dressing, fantastic.
Brussel sprouts with maple, bacon, walnuts baked in some gratin dish.
Green beans almandine because why not.
Fresh rolls from local bakery.
Got a couple of Caymus Cabs, and some girlie (sweet concord wines)
So yeah....big night. I am still debating over how I want to cook my prime rib (high heat sear first, reverse sear, or just straight up). Any thoughts??
What's on the menu? Kind of sad not doing 7 fishes tonight.
Ham and potato salad tonight. I love the Giant Eagle Market District Hams, but just a small gathering tonight.
Tomorrow is show time. Not a huge gathering, 9 people.
Doing up a Standing Rib Roast, got it from Flannery Brothers out in California, Very highly recommended beef.
Doing it with a garlic herb crust. Already made the jus earlier in the week from bones, etc....
Au Gratin potatoes
Might do mushrooms also in the jus/beef stock
Wedge Salad, just made the homemade blue cheese dressing, fantastic.
Brussel sprouts with maple, bacon, walnuts baked in some gratin dish.
Green beans almandine because why not.
Fresh rolls from local bakery.
Got a couple of Caymus Cabs, and some girlie (sweet concord wines)
So yeah....big night. I am still debating over how I want to cook my prime rib (high heat sear first, reverse sear, or just straight up). Any thoughts??
What's on the menu? Kind of sad not doing 7 fishes tonight.
