Frank wanted to make hollandaise sauce, I wanted to make potato salad and mash. Originally he was thinking of bacon and eggs to go with the yummy, tangy sauce on top of toast – so it’d be more of a… breakfast dinner. Hehe… Though somehow, this is what we ended up with:

Nom nom nom… Of course we made way too much (though surprisingly there wasn’t a lot of buttered baby spinach from a big bag!) and had plenty of potato salad left over to nibble on the next day.

I got lazy this time around and didn’t mash the potatoes through a sieve like I normally would have (plus, the skin was on them), using a fork to mash them instead. Mmm, chunky mash! =D As an afterthought, I added bacon bits to it – I would have fried them a little, make them crispy, but we were too hungry by that stage to care haha.

The hollandaise sauce took about 25 minutes to make and Frank hand-whisked it the entire time. Note to self: use an electric mixer next time. Hehe But the result was well worth it: it was deliciously tangy (though a little too tangy on its own, it was a perfect accomplice with the asparagus) and buttery. I was really surprised at how well the sauce went with toast, asparagus and bacon bits! Hahah but I know it’s something I’d definitely want to eat again ^_^

I managed to burn myself with droplets of hot water by accidentally dropping a piece of potato back into the pot filled with boiling water whilst trying to test its cooked-ness. =_= gg Then when I was giving Frank a forkful of potato salad for taste testing purposes, I dropped some into his frying pan filled with melted butter for the asparagus >_> Oops.