Connie actually suggested the name of this post. Clever man. So, when we throw our annual holiday open house we usually have TONS of leftovers and freeze them for later. This year, not so much. Maybe because I cut down on the quantity I made. Or because we had so many more folks join us. Whatever the reason, there wasn't a lot left over. Connie had sliced three of the four beef tenderloins and six of the eight pork tenderloins. I thought he was going to have to slice the fourth beef tenderloin during the party but we just barely made it. I think there were about three slices left of the third tenderloin. That meant that we had one leftover. YAY! My favorite leftover!!
The best part of this story is that I got to meet one of my favorite fellow bloggers at the party. Liz from That Skinny Chick Can Bake. (If you've not yet discovered her blog, please pay her a visit. She's got WONDERFUL recipes!) One of her best friends is a bridge player, as is Connie. Suzanne told Liz about my blog and she dropped me a note. We've been talking back and forth ever since. And, along the way, we've found that we know a lot of folks in common. Across the street from Liz and her hubby, live Steve and Pam. Steve and I go back about 40 years or more. We'd fallen out of contact but now that Liz and I have gotten to know each other, we'll not let that happen again. Small world. So, Liz and Suzanne and Pam came to the party. Steve was home sick. Here's a horrible photo of me and a great photo of Liz in my pantry:
Now, you probably want to hear the rest of the story...
Liz brought us some wonderful black truffle salt, a bottle of fig balsamic vinegar and a bottle of blood orange extra virgin olive oil. The bag of salt said it'd be great on beef. Hmmm, did I ever have some beef to use it on. It also said potatoes. I had some red potatoes that needed to be used up. And, I could taste the evoo on some steamed broccoli. Dinner. Absolutely not detritus. We loved the black truffle salt and the blood orange evoo. Now, I'm going to try to fix something else tonight. But, we may have beef tenderloin with black truffle salt again. Thank you Liz!
