My daughter, Lucy, LOVES steak frites. Since we have our fair share of steaky, beefy yum at our hands, steak frites is a dish we are familiar with.

These babies were “mo-jo”-ed. Which means sliced in half and then cut into thick wedges. They were then smathered ( I know, not a word, but they were smothered and smacked ) with lard that was melted briefly in a small copper pot. Then in a high oven to bubble and crisp. I turned down after they were well on their way and got the steak going. While the steak rests, the chips finish up, get out of their lard bath and dust up all salty like.

And we eat. And we let steak juices meet frites fluff. And you dream of the cheese and cappuccino to follow.