Good food and cheesy potatoes

Dear Cook,

Why have you never told me to put brie in my mashed potatoes?

Sincerely,

Cookess

Brian and I have been doing more and more mashed potatoes to give variety to the pasta or rice thing we have going on. So I boiled potatoes (remember to cut them up into thin slices or small cubes to speed up cook time) and mashed them with garlic, butter, BRIE, and pepper. I cooked the fish with olive oil, garlic, rosemary, basil, and S&P. Using the leftover garlic, seasonings, and fish oil I made gravy.

Always make gravy from the goodness left in the pan after you’ve cooked your meat. Simply add flour and milk, stir, and add more milk once the flour starts to cook and thicken. If it’s your first time to do this with flour, keep a friend nearby so that you don’t freak out.

For the salad, I made a vinaigrette with two parts olive oil, one part red (or white) wine vinaigrette, balsamic vinegar, and S&P. That gets stirred until it pulls together (emulsifies!) and you’re set.

Easy, easy, easy. Delicious, delicious!

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