I bought a tray of ungraded boneless ribeyes at Save-a-Lot. There can be a great amount of variation in the marbling. Every once in a while you'll get ones that look like USDA Prime, and these did. Usually they're closer to Select. The ones I cooked this evening weren't the best I've ever gotten, but they were really nice. I grilled them over a very hot fire, using hickory bark as fuel, mine med rare, and the others on the rare side of medium. They were the best steaks I've had in at least 2 or 3 years, and they were $5.99/#.

We had an iceberg salad with homegrown cherry tomatoes, and I made fresh dressing with Asiago cheese, egg yolk, peanut oil, fresh squeezed Key lime juice, EVOO, balsamic vinegar, anchovy paste, fresh garlic, cracked black pepper and just a little Dijon mustard. The dressing was good, not great. The Asiago was pretty moist, and truth be told, I just whipped it up sloppily in the mini food processor, so it was runnier than ideal, and could have used a pinch of salt.

I microwaved russet potatoes, then finished them in the oven, so they weren't the perfect texture either--again, good but not great. In my defense, I worked a long shift at work today. The steaks were close to perfect, and the tomatoes were perfect. We have so many of them that I'll be donating tomatoes to the free food tables a neighbor set up a few months ago in her front yard. She had family members who died from Covid-19 in that small town, I think it was in Alabama, where all those folks died after attending a funeral, and that inspired her to set up the free food tables. We've also donated some canned goods, but I also picked bags of peaches for a few weeks from the peach trees in the park next to our community garden for her tables. They're never empty.

--Bryan