Tonight's adventures in food here feature sous vide cooked chuck flat iron steaks, seared in cast iron (and a heavy duty blowtorch), cut in strips on the bias. Served with steamed fresh asparagus...
For dinner, I'm thinking of a sous-vide cooked flank steak, finished on the grill, of course with some fresh herbs of the collection Irene's been growing, with a side of creamed leeks, with a touch...
Tomorrow for breakfast French fine herb omelettes, with the fresh dill and basil Irene's grown, and stuffed with some goat cheese, dill, and basil, on the fresh sourdough bread Irene's baking.