Saturday night's dinner was a fine excuse for trying to bring back a pretty special main dish: deviled beef short ribs. With friends Brad and Rhonda visiting from Virginia Beach, I mean, I gotta try to make something on the fancier side of the ledger, right? We also had twice-baked stuffed potatoes and layered green bean casserole. It seemed to pass muster with the crew.
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| Fire No. 33 |
It was a very winter-like day, with an overnight low in the mid-20s and daytime highs that barely reached the mid-40s. I started the first fire of the season that morning (Fire No. 33 since the kitchen addition was completed) and kept it burning all day long until close to bedtime. It's the first time I've used the fireplace since Winter 2015-16.
"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.
"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25. Reminder about crispier potato skins from "Crispy Baked Potato," from The Kitchen on foodnetwork.com.
"Layered Green Bean Casserole," shared with me by my sister Allison Jones Holden of Rossville, IN (December 2001).
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