A simple meal that took two days to cook was served up on Tuesday night, while I am unexpectedly home (thanks to a cancelled trip to Virginia): the main feature was a small beef brisket that came out tender but without enough flavor. I made a great batch of stuffed twice-baked potatoes, and the buttered peas were alongside.
"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25.
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