On Friday a week ago, the homestead enjoyed a shifted timing for the regular visit of Amy for dinner and hanging out. My grocery trek earlier in the week after all our winter weather manifested some exuberance—likely caused by pent-up demand in me—and I'd really stocked up on good foods to make. For us that evening back on February 6th, we had marvelous deviled beef short ribs with a tangy mustard sauce and a panko coating. The faithful side dishes of roasted spiced potatoes and herbed roasted whole green beans went along nicely. I was the eager beaver making a nearly-full plate of seconds, throwing all caution to the wind, and gorging on all that deliciousness.
In spite of all that and disregarding good sense, I still dug out the last of some sweet milk vanilla ice cream and dressed it up with some stored-away homemade hot fudge sauce for our dessert. It might have been just enough, so that we could peer at but not tumble over the proverbial food top.
"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.
Roasted Russet Potatoes majorly adapted from but dependent on "Roasted Sweet Potatoes," from Chelsea Lords of ChelseasMessyApron.com. [Published 04 March 2019]
Adapted from "Hot Fudge Sauce," a recipe shared with me by former neighbor Jessica Atkinson.
Made the previous weekend and stored away, but the ice cream recipe comes from "Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago; it is no longer available on their website.
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