It all began with some foot+ long long beans.

The lady selling them at the Rice University Farmers market was right in telling me that they would saute in about two minutes (I was right to add bacon, butter, and garlic). However, she was wrong about her promise that Maxwell would like them. Can’t win ’em all.

First-Go Hasselback: a surprisingly simple success.

For a long time now I’ve been wanting to try my hand at these fancy pants looking potatoes, whose name, unfortunately, reminds me of David Hasselhoff, and tonight was the night to give them a go.
How I did it:
Step 1: look at several hasselback potato recipes online to get the gist if how they’re made.
Step 2-7:
Peel 4 potatoes, rest potatoes against peeler while making accordion like slices to prevent cutting all the way through, soak in cold salted water, cover with butter salt and pepper, place in roasting pan in 450° oven for 40 minutes, make mixture of bread crumbs, garlic, salt pepper, sharp cheddar cheese, and 3/4 stick butter and combine into crumble texture then refrigerate, after the 40 mins have passed stuff the butter cheese crumble mixture into each slit of the potatoes, Bake for an additional 10 minutes.

Oh dear, now the fancy farmer’s market pasture raised steak.

The woman who sold me thus strip steak had way to much confidence in my abilities when she answered my question of “how would you cook this” with “oh just like any steak”…I seldom to never cook steak. So the end result of five minutes per side in a skillet followed by five minutes in a 550° oven was a well done steak (not well done in quality of course).
Nonetheless the steaks were well seasoned and  made of better stuff than what I’ve bought at the store.

The End Result: a solid meat and two sides dinner for my family*

*Maxwell only ate potatoes