I made Ree's mashed potatoes for Thanksgiving again this year. A few days later, I converted them into my steak-and-potatoes potatoes.
I added two big pinches of shaved parmesan instead of a few shakes of the canned grated parm. Survey says: ahhh-mazing. And J who claims he doesn't like parm couldn't tell it was in there. They made the potatoes nutty and tangy and rich.
And I introduced J to my favorite cut of steak - porterhouses. I got the steak plate* and he got the bone. There was no talking - just moaning.
*the steak plate (th uh steyk pleyt): the regular dinner plate that the griller uses to bring in the meat. It collects all of the steak juice perfect for sopping or sipping. If it came down to be given the steak plate or flowers, well...I'd take the steak plate 4 out of 5 times. But it should be noted that that means I'd take flowers every once in a while. Math. : )
