Sometimes, we have cooking spectaculars. Today is one of those days, my friends.
Because there’s work to be done tomorrow, we pre-made meatballs and marinara for tomorrow’s (no doubt) delightful dinner with JH and AP. Sorry, no picture.
Those were just the first two items. Then we made:
Kale chips are ridiculously easy to make. Rip up some kale, toss it with olive oil and salt, and roast at 375 for fifteen minutes. Ta-da! Crunchy kale. Bonus: I found out that you can dip it in vinegar. Salt and vinegar kale chips = my new favorite. Not everyone likes vinegar as much as I do, though.
Then, I made a a chocolate truffle pie (pre-made graham cracker crust. You know me people.), so that it can chill overnight. Yes!
Meanwhile, Mr. O made our actual dinner:
Mr. O marinated the steak to perfection and it was awesome. Then he cooked the potatoes in a cast iron skillet, seasoned them with rosemary, and they were awesome too. Meat and potatoes. Don’t knock it.
And then there were beets. Lots of beets.
Nine jars of pickled beets. (And 3 jars of cranberry sauce) I have no idea if they’ll be good, since I’ve never made them before. And we have to wait a week to find out. Oh my.