Dinner was grilled ribeye steak. This one got a little too charred on this side but it was OK. Potatoes were twice baked with butter, cream, milk, bacon, cheese, salt, pepper and green onion. Salad was fresh tomato, grated carrots and green peppers. The bread was French bread brushed with olive oil and garlic made into a paste with coarse salt, then topped with spinach, tomato, mozzarella and romano cheeses then broiled briefly.
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