Saturday night was the fifth and last of our spring dinners. Twenty guests sat at one long table that pretty much filled the studio. It was a great group of eaters, definitely members of the Clean Plate Club, which made us feel terrific. But the evening raced by and we never had a chance to eat. So, on this cool day, when we’re craving meat and potatoes, we are treating ourselves like guests and enjoying leftovers of braised short ribs, mashed potatoes with lots of butter, bulb onions and long carrots.

 

 

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