Oh my: on the first day of December, the evening meal was a delicious fancy-restaurant-worthy treat: beef tenderloin tips served over homemade mashed potatoes, with a port wine mushroom sauce that was pretty divine, plus roasted garlic-parmesan asparagus. I used to cook things like this more, and I used to eat things like this a lot more, so it was all the more special in the face of its current rarity. I also impressed myself by following no recipes to make all this: I just made it.
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