TONIGHT'S MENU
Dee's meatloaf
Fruit salad of pineapple, watermelon and canteloupe
and (get this!)
Oven-roasted Idaho potatoes
~sliced thick
~drenched while roasting with Olivier Napa Valley Parmesan olive oil
The oil is a Christmas gift from daughter Erin. Previously we've made these potatoes basted with plain olive oil, so we know from bread-dipping experience that this elixir will be far better. Thanks to our donor.
