November 28, 2013
Spending Thanksgiving with old friends and getting re-acquainted with my school buddy. As usual Dad is doing the rib roast and hors d’oeuvres. I’m making the salad and mashed potatoes. The Chengs are doing the rest.
Dinner Menu:
- Rib Roast with Rosemary and Sea Salt (4 ribs @ 9.3 lbs)
- Yorkshire Pudding
- Mash potatoes and gravy
- Salad with mizithra cheese and grapes
- Pt Reyes Blue Cheese, caviar and capers on crackers
- Cabbage & Crème soup
- Bourbon sweet potatoes
- Sautéed Brussels sprouts
So nice to enjoy Thanksgiving with friends and family! And such yummy food! And Dad and Dennis are talking about going skiing this winter!
I took the left-over rib roast and mixed it with beans, barley, spices, crimini mushrooms, onion, parsnips, tri-tip beef, beek stock and some other secret ingredients and made an awesome beef stew.