Dinner with Jen and John. Jason made raisin-walnut bread, and I prepared three Blue Aprons (and made a giant mess). Some kind of Mexican sauteed pork with roasted carrots, served over rice; a green curry noodle soup (a little too sweet but good), and skirt steak with rice and baby bok choy. It's a fun challenge to keep all those recipes going at once. Dessert was helping them finish all the various leftover holiday treats (spoiler: we hardly made a dent).
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