Dins

I don't cook as well when J. is not around.

I'm still trying to figure out how to do justice to the enormous 1.5-inch steaks that are now the norm at places like Pusateris and Whole Foods -- I know thick is supposed to be good, but thick isn't easy to carry off in a saute pan. I eventually got something to work with 6 minutes per side and some sitting time between plates while the veggies were finishing cooking.

I also tried to saute a large quantity of broccolini for veggie. Didn't quite work out -- not enough steaming so the stalks were still kind of tough. Not too bad though and kind of offsets the unhealthiness of Too Much Red Meat.

Best part of the whole thing was the cheese and the wine. I bought a small French cheese called Brillat-Savarin at Pusateri's. Opened it up, and realized it has the creaminess of butter. So I put about 2/3 back into the fridge but the other 1/3 was very yummy. The wine was the Nemean (Greek) wine I mentioned earlier -- a really interesting wine, sort of a cross between a mature Rioja and an Aglianico, all for $16.95. Will enjoy the rest of it on Monday...