Monday, September 22, 2014

What's for supper, on the night when fall comes

Tonight's dinner menu:

Stew beef (something we'd had in the freezer for awhile), slow-cooked with VH Orange Ginger Stir-Fry Sauce, mushrooms, and a bit of flour to thicken the gravy.  It didn't taste very Chinese, more like American pot roast, but it was just a little orangey and interesting.
Mashed potatoes (the real kind)

Pumpkin loaf, grapes

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