Monday, September 22, 2014
What's for supper, on the night when fall comes
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