Sometimes you pull out the stops on dinner.
This
evening there was Romaine dressed with bleu cheese, croutons and bleu
crumbles, venison tenderloin seared rare and baked tater. Deglaze of
fresh shrooms and Merlot. The kitchen garden yielded fresh chives for
the sour cream.
Pro Tip - rub your spud in bacon drippings for added crisp and flavor.
Peninsula sunset for dessert…..
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