My vegetable themed dinner for Dad started off promising, with a beautiful ratatouille made accordian-style with yellow squash, zucchini, red peppers, tomatoes, onions, and herbs. I’m not gonna lie, it was amazing. It cooked for about two hours on low heat, just long enough for the vegetables to soften and the flavors to mingle and simmer. It smelled like garlic, rosemary, and summertime. This is one of those meals that doesn’t need anything to accompany it because it’s so savory and satisfying all on its own. 

But then I remembered I bought these waxy gold potatoes and I’m afraid it went down hill from there. Before I know it, I’m caught up in the moment and suddenly I’m whipping up a cheesy, melty, mushroomy, oniony potato gratin and before THAT even finishes I’m making a deep, dark, dense chocolate cake and OMYGOSH WOULDN’T IT BE DEE-VINE with an equally dark chocolate ganache cascading over top!? 

I’ve got to take a breath and get off my butter and chocolate bender, lest I end up on some show like True Life recounting the good ol’ days before I weighed 700lbs.

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