This summer marks two years since our best-ever family vacation to London & Sweden, so in commemoration Lincoln chose homemade fish and chips for one of his dinners last week. Full props to Carey for all the prep work and frying. 48 oz. of Canola oil! The house still smells. But the food tasted great! |
| Recipe from our go-to pandemic cookbook -- Curtis Stone's What's for Dinner? |
Max wants to know if you had malt vinegar with your chips?
ReplyDeleteWe did not have any in the cupboard so I had a couple bites with rice vinegar instead. Mostly mustard for me, and ketchup for the kids.
ReplyDelete