Verna and I generally make our special meals on weekends. Now, since we’ve been on the road dealing with the new house, we have been traveling on the weekends.
We almost never eat in restaurants, so while out of town, we shop at a local supermarket and fix meals at the hotel or in the park down the street on our portable grill.
I missed cooking on my big grill, so today, I pulled a couple of small tenderloins out of the freezer and grilled ’em to medium rare. At DrJim’s recommendation, we had roasted yam spears seasoned with sodium-free “bayou blast” (made from an Emeril Lagasse concoction but without the salt). We opened a can of butter beans for some extra roughage. It was a very tasty meal.
