14 March 2010: Steak and a B%@ Job

3.14.10–Steak & a B%# Job Day.

Sous Vide Porterhouse w\ Three salts: Hickory Smoke, Chile Verde, and Black Olive.

Creamed spinach.

Dessert:

Crème brûlée with Pink Himalayan Salt Brittle.

Now if I could just line up that second part of the day’s celebration…

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