Well, the title says two, but really we probably could have fed 4-5 people with the amount of food I made. Did I mention I’m bad at cooking small quantities? The advantage, however, to cooking big is there’s always leftovers. Reducing the amount of nights I cook in a week and replacing that smelly deli sandwich with something actually edible.
My husband and I kept things quiet over New Years. Dinner on New Year’s Eve at Talde (don’t worry, you’ll hear ALL about that soon), then a nice dinner in on New Year’s Day. We got a rib roast as part of our quarter cow from Lewis Waite Farm. Normally, something to savor at a large dinner party, our roast was just shy of 3lbs, so better intended for a more intimate party. The roast has been sitting in our freezer for some time now. Partially because I’ve been to lazy to deal with it but also a bit intimidated to prepare my first roast. Yes, you heard right, I’m a roast virgin.