On Saturday, December 19, 2020 at 8:00:30 PM UTC-6, wrote:
> On 12/19/2020 7:27 PM, Dave Smith wrote:
> > On 2020-12-19 7:15 p.m., jmcquown wrote:
> >> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> >> parsley-ed potatoes and steamed from frozen baby peas.
> >>
> >> I season the steak well with flaked salt, a sprinkling of ground black
> >> pepper and garlic powder a couple of days before I cook it. I keep it
> >> well wrapped in the fridge, then let it come to nearly room temp
> >> before cooking it in a small, hot cast iron skillet. Hot to sear each
> >> side then turn down the heat and cook to medium rare. Chuckeye steaks
> >> are very tender and taste really good. Yum!
> >
> >
> > We had stir fried asparagus and shrimp pasta with lots of garlic.
> You mention asparagus frequently. I cannot find anything but skinny
> pencil thin asparagus and it's very disappointing.

My wife prefers the skinny spears. I don't know. I just cook it for her.
I don't eat it myself.
>
> Jill

--Bryan