Today's dinner is being prepared as I type this. We are having Simple Salmon, one of our favorite Weber Grill recipes, Perfect Baked Potatoes, roasted asparagus, and deviled eggs. Mom made the eggs for us as well as a lemon cake. I also picked up some Kumato and Sunburst tomatoes that we will slice for a fresh taste; I tasted these in the grocery and they were so yummy I thought they would work perfectly with today's dinner.
To roast the asparagus, I put the spears into a casserole, drizzled extra virgin olive oil over them and then sprinkled fresh ground black pepper and coarse kosher salt on top. I baked them for about the last half hour with the potatoes. Before I put them in the casserole I washed them and peeled the bottom third before cutting any woody ends off. I never peeled asparagus before, but Mom has told me about doing this for some time now. I figured I would try it today since the asparagus spears are fairly fat.
It smells really good. I'll let you know how it all turns out after dinner.
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