I had a cooking frenzy this evening preparing for Friday supper. As mentioned in my previous blogs, Friday used to be our date night, but now with a toddler in tow it can be challenging most of the time.
So back to the kitchen. On one pan, thinly sliced beef are sauteed in olive oil and paprika. On the other pan, baby bella mushrooms are sizzling in butter.
The other burner is on low fire with a Dutch oven on top cooking Spanish rice with olives and potatoes. Behind it is a pan with cubed and seasoned mahi-mahi.
Heirloom tomatoes have been cut in half and sprinkled with salt and pepper. Figs have also been cut in half lengthwise. To be served with Camembert cheese.
Elderflower have been poured in glasses with cubed ice. Vodka and tonic water added later.
Supper is ready!
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