Tonight’s dinner. Chicken fried steak with a mushroom gravy (technically made as a mushroom veloute sauce), fried potatoes (Yukon golds, cooked, bruised, tossed with butter, salt, and garlic then fried in butter, and fried cauliflower florets with a Javanese curry powder. Three cast iron skillets were used in the preparation of this dish.
Thanks to Irene and Colin’s prep work and help from grabbing the local organic ingredients, to sitting down at dinner was 1 1/2 hours.
Life is good.