Here in Dallas, we’re having what is likely to be our last weekend of warmth for the season. It’s in the mid-70s, with blue skies and light breezes, so tonight felt like the perfect night to grill. This was a light, delicious meal that I served with a particular soup that I can’t post yet, but trust me - it’s DELICIOUS! ;) That being said, my husband has been on a mission to build a light similar to the Ego lights, but for less money. These pics were taken with that light, and I have to say - impressive! Thank you, babe! :-*
Earlier this month (8 days ago), I made Butter Roasted “Engagement” Chicken and had already started craving it again. I'd mentioned I wanted to roast another bird, and a friend said "Good grief, Lauren! You're already married - why do you keep making Engagement Chicken?" So, I found a recipe in this month's Bon Appetit magazine, and HAD to try it before Thanksgiving, preferably via a stuffed bird. So, I decided to try a slightly different method than the Butter Roasted Chicken. That still included loads of butter. :)
So, I haven't yet had a flatiron steak and everyone goes on and on about this particular cut of meat. Well, now I know why. It's super easy to cook, and delicious. I was extremely impress with the quality for the price. I wanted to make a simple sauce to go along with it, and with the right wine and mustard, this is a perfect accompaniment to a nicely cooked steak.
Last year, Mike from Mike’s Table had me on a pumpkin kick. I made an attempt at his Pumpkin Sage Pasta, and a pumpkin soup, but because I used our large decorative pumpkin, my attempts were lackluster and W banned me from making anything pumpkin related again. :( This year, I decided I would not be denied, so after visiting my favourite Farmer’s Market (see you all in April, Fatima), I came home with 3 perfect baking pumpkins and attempted Mike’s recipe once again. I’m happy to say, pumpkin is now allowed back into our evening meals. Thank you, Mike. :love: