On Tuesday of last week, as the season of autumn officially commenced, my love of September was reaffirmed by the gorgeous sunny weather and delightful outside time. I ventured out for provisions at Costco and Sam's Club but was glad to return home, store away the bulk items, and settle back in for a fine Roediger House afternoon. At dinnertime, I decided to try making the Tupelo Honey Cafe's lamb and mushroom meatloaf, but with ground beef this time. I pulled in a few additional flavor mix-ins to complement the change in protein, or so I hoped in the making of it. Creamy mashed potatoes and seasoned green beans turned it into a very complete meal, as in: complete with a bulging belly by early evening.
Based on "Lamb and Multi-Mushroom Meat Loaf" (p. 150), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC, 2011.
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