The usual cuisine de kuhlschrank: a quasi-random menu based on what was in the fridge.
- Broccoli florets cooked with a bit of butter and then mashed with browned butter and salt. Inspired by a JPFF recipe.
- Rice pilaf: onions, carrots, diced bacon, crushed tomato, rice
- White asparagus: prepped and cooked on Saturday. To finish it I cut the spears in half lengthwise and put them cut-side down in a pan with olive oil until they took on a bit of color.
- The requisite big green salad.