May 8
White Truffle Oil, eh?
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- Mushroom Tortoloni with White Truffle Oil, leftover from the Macaroni Grill
- Sherry Vinaigrette [View Recipe]
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Ingredients
- 1 teaspoon mustard
- 2 tablespoons vinegar
- salt & pepper
- 6 tablespoons oil
Instructions
In our blender we put the mustard, sherry vinegar, a small pinch of salt and freshly ground pepper, and the oil. We blend to combine and taste for salt and pepper on a piece of lettuce, adjusting as desired. We store in a resealable plastic container in the fridge. If necessary, it is easy to shake to combine when preparing salad.
- Italian Bread
Lest anyone think us capricious in declaring the baby's disdain for the Macaroni Grill, this is not the first time that she has misbehaved there. Three weeks earlier, the Mom's group to which Robin belongs had a "Mom's Night Out" at the very same restaurant. Since the baby was so young, Robin was uncomfortable with the idea of leaving her at home with Chris. Despite the valiant effort by the moms in attendance that evening, Robin was forced to leave early.
Foolishly, it seems, we thought the previous experience might be a fluke. The evening started well enough, especially when Robin saw the tortoloni special. It was the white truffle oil that attracted her attention. Her interest in the oil prompted Chris to make a mental note, "white truffle oil, eh?" You see, Mother's day was coming up and he was in need of ideas.
Our experience at the Macaroni Grill ended with Robin in the car nursing while the kids and Chris paid the bill. Since Robin is a relatively light eater and since she had some of Chris's dinner, we are at least able to enjoy a Macaroni Grill dish at home, if not a meal there.