Steak and potatoes

About as "normal" as food gets around here. I wanted creamed spinach, and I had this idea in my head of the creamed spinach we'd made many years ago with bacon and gruyere and a poached egg on top, but I couldn't remember where that recipe was (turns out, it's on my blog. Should have searched here first, duh. That's why I keep this stupid thing! Click here for recipe). So anyway, I remembered the part about the gruyere, and thought that it had been blended, but I was wrong, and we ended up with a pile of green goo. It was a pretty tasty green goo, but kind of disappointing considering what it could have been.

Coming soon: recipe of how to use up your green goo.

Anyway, green goo acquired, and when I was in Russos picking up spinach I got a tenderloin steak, because they often have small half-pound steaks, which is just fine for us, especially when sliced. We may not eat that much steak, but I do love it. Some fingerling potatoes on the side (toss with olive oil, chopped fresh rosemary and salt, and roast for 20-30 minutes at 400F), and a couple roasted carrots just because. Dinner is served! Tasty, arguably healthy, but not so cheap.

Served with a pretty amazing oak-aged stout by Founders. And pink Himalayan salt, because according to the lady at the store that gives good energies. (Kook alarm going off). But the salt bowl is pretty!