Next came lightly-browned Duchess potatoes,
and Brussel sprouts sautéd with bacon, red onion and parmesan cheese.
The star of the meal was prime rib with horseradish sauce. I am not a big beef-eater, but I will knock people over for this when Randy makes it.
We sat around the table for a while before trying to fit in dessert - chocolate creme brûlée, topped with caramelized turbinado sugar.Then food coma set in; we never got to the pecan pie.