Another weekend of fun has come and gone but not without some evidence in photos.
Here is Friday night’s view at the vineyard. This wine was great too. My very technical review of it was that it was dry and fruity, without being sweet.
The night involved swings
and a picnic of “to go” salads…..
On Sunday night I had my parents over for dinner and fired up the grill.
Speaking of grills, we made Grilled Sirloin with Anchovy Butter a few weeks ago and really enjoyed it.
I know that you are probably running away from the computer right now because I said “anchovy”. Don’t be a wuss, you’ll love it.
the recipe suggested this side dish, so I tried it too
In addition to the broccoli, I made spicy sweet potato wedges
The anchovy butter was really savory and couldn’t have been easier to make
a perfect medium rare
you just slice the filet and drizzle with the butter!
I got this idea from an old Cooking Light magazine. I didn’t change a thing and I made the broccoli that goes with it. Follow this link for the recipe!