1 small coffee
1 strawberry and polenta scone
1 bottle of water
12 oz. rib eye steak
baked potato with a pat of butter
side of asparagus
3 bottles of Moosehead beer
I bought 9 1/2 pounds of a USDA choice rib-eye roast for $34 from Ralph’s, $60 cheaper than the list price. Five pounds went to my mom and four went to myself. That makes four succulent 1 1/2 thick steaks. I like my steaks rare with just salt and pepper. Three minutes per side on a very hot pan=mighty fine eating afterward. I actually cooked two steaks on two different pans for another article I have to write for another site, about cooking ware. I also have two steaks left to cook. So a more expanded article will come on Thursday. Consider this a teaser, if you will. A delicious teaser.
plain, yuzu, coconut yogurt
strawberries, mangos, pineapples, coconut toppings
I might be straight, but I like my frozen yogurt like Sean P. Hayes on Will & Grace: tart and fruity.