Saturday, March 5, 2011

I’ll have the fillet





For a celebration dinner, I typically want to go out. I love the whole experience of dining out – the food, ambiance and the buzz of restaurant activity. But on this particular celebratory night, my husband suggested we dine in. I loved his idea of cooking together. So it was with a little Van Morrison playing in the background that we moved around the kitchen.

On the menu: Beef tenderloin fillets with blue cheese crumbles on top, grilled asparagus, and baked sweet potatoes
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