28 years of anniversaries were typically celebrated with travel, getaways, dinner out and of course, being a military family, deployments requiring delayed celebrations. Regardless, the day does not go without notice. This year, given the COVID-19 pandemic, it will be remembered in its own way. Since there was no option for a luxurious dinner out, where we would be served glistening glasses of wine, scrumptious meals or divine desserts, I settled on my own way of honoring our lives together – with beef, of course! I grew up on a farm, and beef is in my DNA. There is no other, ok, better meat in my opinion. When I suggested to my husband I could make Beef Wellington, he responded with, “but, that sounds really complicated.” Well, that sounded like a challenge to me, so I was committed and off to the store I went to buy the one and only beef tenderloin on the shelf.Read More
A fabulous complement to Coq au Vin, meatloaf or any dinner celebration.
6 large Yukon gold potatoes, 8-10 medium
2 tbls butter
1/4 cup milk
1/2 cup whipping cream
4 tbls shredded white cheddar cheese
1/2 cup whipping cream, whipped
Peel potatoes and cook until done. Drain and mash, adding the butter, milk and cream. Beat until fluffy.
Spoon into a greased casserole dish, beat the whipping cream until stiff and spread over the potatoes. Scatter the shredded cheese on top and dash paprika over the cream.
Bake at 350° until topping is golden brown.
*Recipe adapted from Best of Friends, Too!
Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.