Now if you've been following my Date Night blogs for any time, you know that rule #1 is that we eat at the table. Check out my table:
What was I to do?
A little creative thinking led me to this:
I served dinner in the "lounge" (that's what we call the study when we aren't using it for study).
And what did I serve?
Josh made Manhattans and I made a barbecue chicken slider to share for an appetizer.
For our meal, I made the "best flank steak" Josh has ever eaten. I also made salt and vinegar roasted potatoes. For the green portion of the meal, I roasted green beans with red bell pepper and onion on the grill.
Recipe from LaaLoosh
- 1 pound baby or fingerling potatoes, sliced lengthwise
- 2 cups white vinegar
- Sea salt & Pepper
- Preheat oven or toaster oven to 400 degrees.
- In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well.
- Dump the potato slices onto a sheet pan, spritz lightly with an olive oil mister, then sprinkle with salt and pepper, and toss to coat.
- Arrange the potato slices in a single layer. Roast until lightly browned, about 25-30 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
Everything was really, really good.
For dessert, I grilled a peach, drizzled it with honey and served on a sugar cookie. I neglected to tale a pic of it. That's okay though. It was only so-so.
This is the last true cooking post for a little while, but just because I can't cook, doesn't mean you shouldn't.