No vomit on the menu tonight.
I finished the prime rib roast from New Years in a hash of broccoli, garlic, thyme, parsley, and scallots over the heavenly mashed potatoes from PCC. And the roast is gone.
The salad is a keeper- goat cheese, craisins, satsuma pieces with hint of arugula with butter leaves with Brianna’s blush wine vinaigrette (awesome for sweet fruit salads).