The first thing you need are recipes. Bossy’s son made his selection from two Ina Garten cookbooks. Bossy and her son love Ina Garten because she combines very simple, honest ingredients in a way anyone can follow. Unless that anyone is Ina’s husband Jeffrey, who was Bill Clinton’s Undersecretary of Commerce for International Trade, but somehow can’t go to a local farm stand without confusing melons with cow turds.
The next thing you’ll need is butter and garlic and herbs and capers to make the Provençal Butter that will rest atop your eventual beef filets. The room temperature butter and other ingredients are combined in a food processor and then rolled in parchment paper to make a butter log. Chill.
Next you’ll need to cut red and white onions into chunky segments for your Herb Roasted Onions:
And then whisk together olive oil and lemon and herbs to pour over your onion segments:
Then spread out your saturated onions on a baking tray:
Next combine Greek yogurt and sour cream, and then scissor a few tablespoons of chives into the mixture. This will act as the topping for your baked potato! Did Bossy fail to mention that the enormous russet potatoes should be in the oven all this time cooking? Oh, because she also failed to mention this to her son, which accounts for the fact that dinner wasn’t ready until Blood-Sugar-Coma-O’Clock.
Next toss cherry tomatoes, hot peppers, yellow peppers, black beans, garlic, red onion, lime, and olive oil with diced avocado:
Next it is time to prepare the cow:
Drizzle olive oil on your beef filets, and then generously pat both sides with dried herbs such as basil, sage, and thyme. Grill.