On 2021-05-02 5:11 p.m., cshenk wrote:
> jmcquown wrote:
>
>> Filet Minon. A petite/petit (don't argue language semantics) beef
>> filet, about 2 inches thick. Quite nice!
>>
>> I'll be pan searing it in a small cast iron skillet which is just the
>> perfect size for cooking a burger or a small steak. That's all I
>> ever use this skillet for.
>>
>> I've seasoned the beef filet with coarsely ground black pepper and
>> salt. It's been resting, wrapped, in the fridge. I might make a
>> little garlic-herb butter to top the steak with.
>>
>> Vegetable sides. I've got asparagus. I'm leaning towards that.
>> I've got brussels sprouts. I've got yellow squash and spinach. Corn
>> on the cob, previously grilled, would just require a quick reheat.
>> Decisions, decisions.
>>
>> Anyone cooking anything interesting today? Breakfast, lunch,
>> dinner/supper?
>>
>> Jill
>
> Not that spectacular but here's dinner:
>
> Cast iron pan of potatoes: added olive oil, onions, dry minced garlic
> (out of fresh just now), Fenugreek, a little kosher salt.
>
> 2 cobs of corn, steamed in husk.
>
> Gai Lan (chinese broccoli) steamed with the corn.
>
> Fresh cut mango.
>


We are having a boring old roast chicken style Sunday dinner. Roasted
potatoes, green beans and salad. I went to the bakery this afternoon and
picked up a small lemon curd meringue pie for dessert.