It is very nearly and almost three years to the day since the kitchen addition to the Roediger House was substantially completed and was in working order for creating the first meal.
I would say, though, that even without planning it, tonight's menu was sufficiently qualified to stand in for the milestone of being the 500th meal in this new kitchen.
On the table for a gathered group of four: grilled veal loin chops with a rosemary-garlic gremolata; blue cheese and pine nut risotto (I've been on a risotto kick); fresh-steamed whole green beans; and a salad with home-made buttermilk blue cheese dressing to start things off.
Oh, and let's not forget the finisher: home-made key lime frozen yogurt:
"Grilled Veal T-Bones with Rosemary Gremolata," Cuisine at Home, Issue No. 93 (May/June 2012), p.24-25.
Blue Cheese & Pine Nut Risotto, based loosely on Emeril Lagasse's directions found in "Shrimp and Asparagus Risotto Casserole."
"Buttermilk-Blue Cheese Dressing," from Southern Living, February 2006, p. 137.
"Key Lime Frozen Yogurt," Southern Living, February 2006 (clipping/lost page number).
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