Last night we grilled filet mignon and holy cow were they delicious! I topped them with blue cheese butter and it just added that extra “something.” Basically, you just mix some crumbled blue cheese and sliced scallions into about two tablespoons of butter. Combine it really well and let it sit in the fridge for an hour or so. After you’ve grilled your steak, slather the butter on top and cover with foil while the meat rests. So yummy! I served it with blanched asparagus. We also tried out the 2004 Jekel Cabernet Sauvignon. I liked it, but there wasn’t a lot of fruit to it. Mainly earth and wood, but I enjoyed it. Not a “wow” wine by any means, though.
Otherwise, our weekend was OK. Busy, as usual. I’m very excited to recieve my new yarn from Miss Hawklet. I’m going to use it to knit up some winter woolies to go with my new coat. I received it on Friday and love it! I almost can’t wait for the cold weather now 🙂