Just learned today that “scrummy” is British for scrumptious. I was reading a site where people were talking about eating the skins of various squashes and calling them scrummy. Squash skin, though, cannot hold a candle to our delicious dinner of Monday night.
I was feeling like something braised such as short ribs. Since our store wasn’t carrying short riba except for flanken style, we bought some chuck roast. It turned out lucious and the gravy from it was wonderful especially paired with Harry’s Mashed Potatoes with Creme Fraiche. (I may never make mashed potatoes again!) In my picture there is no way to make my mountain of mashed potatoes look small. Mea culpa.