On Sun, 2 May 2021 13:20:33 -0400, 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

We're having leftover Thanksgiving that has been vac packed and
frozen. All I need do it pop it into boiling water and let it heat up
in its vac pack.

Green salad, maybe some cranberry relish.

Next Sunday I think we'll repeat St. Patrick's Day in a similar
manner.