What Makes our Toes Curl?

The Kitchen of Love in this household is open 24/7.. 99% of the time the foods both myself and Hubbs prepare are foods that the other loves, and we're thinking about each other when we cook. True story. (awwwwwww) I keep him pretty informed of the goings on in my blogging life, because he likes to help out when he can and he loves to give suggestions on what I should make for certain events. He also enjoys mocking me when it comes to the food I want to highlight on my blog. For instance, he's just tickled - to the point of giggling - when he cooks something, uhmm.. mundane. You know.. a pb&j sammich, a bowl of cereal, or when he opens up a can of his favorite corned beef hash - he'll plate it up and then ask where my camera is so he can take pictures. He'll search through the veggie crisper of the fridge until he finds the perfect twig of parsley to lay on top of his peanut butter & blueberry jam sammich. And then to top the mockery off.. after he's finished eating his "creation" he'll jump up and exclaim, "I need to go blog about this!" Yeah I know.. you'd think I fell in love with a stand up comedian, eh? (this is where I'm rolling my eyes) But mostly he's very supportive of my blogging and really does love to get involved. So when I told him about "Peaches'" aphrodisiac-ally wonderful event called Kitchen of Love he decided to do a lil research to find some foods labeled as aphrodisiacs so he could choose which tripped his trigger, so to speak. Ohh if you're wondering who Peaches is - well that's the simply gorgeous and incredibly sweet Chris of Mele Cotte. She's known as Peaches in this house due to the fact that she came to my aid a few months ago when I was craving a good peach and sent me a big box of the most delicious peaches I've ever had. So Hubbs dubbed her "Peaches". :) Anyhoo.. when he came to me with the foods he thought we should make, I wasn't surprised to see he chose vegetables. The man loves his veggies. He chose sweet potatoes and asparagus - which just happen to be two of my most favorite veggies as well, so this worked out nicely. Since he's a "meat and potatoes" kinda guy, we decided to pan fry a couple beef tenderloin steaks while we roasted the veggies. There is no recipe in this post, kids. It's a pretty simple preparation - and in my opinion simple preparations for veggies are always so much better than long, involved recipes. Here's what you do.. pick a nice bunch of asparagus - try to buy the thinnest you can find. Seriously. There is nothing better IN THIS WORLD than roasted thin asparagus - it gets crunchy and nutty.. it's like eating the best "good for you" French fries in alla world. If asparagus wasn't so expensive throughout most of the year, we'd probably eat it more than potatoes. It's that good. Okay so you've got your bunch of asparagus. Trim off the woody ends, although you don't need to trim a lot off for roasting because they will get really tender. Now arrange them on a cookie sheet in a single layer and then drizzle some good olive oil over them. Add a generous sprinkling of either kosher or sea salt (we love sea salt) over them and then give them a lil shuzz to coat them well and pop 'em into a preheated 425º F oven for about 18 minutes. When the timer goes off, flip 'em over and roast for another 10-15 minutes. *swoon* The stalks get melt in your mouth tender and the tips crunch up.. OH MY GOD they are SO GOOD - and from the reaction that he and I have every time we eat our asparagus this way, completely defines why this vegetable is known as an aphrodisiac. 'kay well not in the way it was meant to be defined.. but we get all melty, shuddery, toe curling-ly happy when we get to indulge in these babies. ;) Now the sweet potatoes.. same prep exactly although they don't need quite as long in the oven - you can give these a flip after about 10-15 minutes and then take them out after an additional 5 to 10. I guess it really depends on how big you chunk them. Less time in the oven for the smaller chunks. He eats his plain, but the lily gilder over here likes to drizzle a little honey over her sweet spuds and sometimes a sprinkle of Vietnamese cinnamon knocks her socks off too. ;) The steaks were prepared simply as well. Seasoned with sea salt and freshly cracked black pepper only, they were pan fried in a little olive oil and butter combo until they were a buttery tender medium rare. We could almost cut these steaks with our forks.. and talk about flavorful. A good tenderloin, with a nice marble of fat throughout, was just the perfect accompaniment to our roasted veggies. After dinner last night there was definitely some purring going on in our living room.. we were both very happy campers to say the very least. ;) And by happy campers, I mean we both passed out in a fuzzy fog of satisfaction about 20 minutes after we ate.. what the hell were you expecting? We're an old married couple. :P What a great idea for a foodie event, Chris - thank you so much for hosting, my love! And I apologize for being late, but am very happy you agreed to sneak me in. You rock, Peaches! :D xoxo