Sam

Dinner turned out well, though we didn’t get a picture of the bearnaise sauce! I will have to make it again at a later date so Zak can photograph how it is made and what it looks like when it is done.

We ended up with two extra folks for supper–which was no big deal. I can cook up to six tournedoes at a time in my cast iron skillets, and the burners get hot enough that I don’t have to fool around with popping them in the ovens to finish them off.

It is pretty cool.

I am waiting for the dinner guests to arrive so I can actually start the main part of dinner–Chateubriand, salad with fried goat cheese rounds, pomegranate seeds, and ripe pears with a pomegranate molasses vinaigrette, roasted fennel and baby potatoes and for dessert, lavender cardamom creme brulee.