No outdoor cooking tonight but thought I’d share this. First up made rosemary gouda Fauxtatoes. Basically a take on au gratin potatoes but substituting sliced Daikon for the potato. Baked in a very creamy sauce highlighted with rosemary gouda. Next up a ground meat take on Veal Marsala. Veal meatballs in a delicious Marsala sauce. It’s a lighter sauce as I used chicken instead of beef broth. Served on a bed of wilted spinach on top the Fauxtatoes. Pretty happy with this meal. Used a veal meatball recipe I found online. It’s awesome in the sauce but solo the meat slicing needs kicked up a notch. Will dial in the meatball spicing next time. Here are a few pics. Thanks for looking.