Sunday, September 30, 2007

Sunday Night Dinner


Roast Beef with Spicy Parsley Tomato Sauce

Basic Mashed Potatoes
Roast Brussel Sprouts

wine: Liberty School Cabernet Sauvignon Paso Robles 2005

Roast Beef with Spicy Parsley Tomato Sauce
from Giada DiLaurentiis via

It was absolutely, delicious. Sauce was above-par, fantastic. Roast beef suffered a little keeping it warm in an evidently still-too-warm oven, but was delicious. Mashed potatoes we whipped with a little whole milk and butter. The brussel sprouts we added a little bit of the juice from the roast beef pan in the last ten minutes of cooking, could not recommend this MORE.

Try it, you'll like it.

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