It is Saturday night and Ms. Goofy and I have hunger that needs to be satisfied. Tonight's main attraction is a 20 ounce Porterhouse steak from the U.C. Davis Meat Labs. It was cooked to a perfect medium rare over a hot mesquite fire.
It will be accompanied by a green bean casserole cooked in our trusty black iron. This casserole will have beans from our garden, garlic from Lakeport, bacon from Taylor's Sausage., and will be covered with a mountain of cheese from the Rumiano Cheese Company.
To top the evening we had a home made apple pie made with Gravestein apples from our backyard. Lookout couch because here I come.
7 comments:
Oh man! That is spectacular.
Greg, Thanks. Our passion is to eat well. Home grown ingredients and good meat makes a good meal at our house.
Good Grief! What a wonderful meal. I got hungry just reading about it. Besides the tri-tip roast and the Ny strip that I threw peach sauce and peaches on, I haven't had a good old fashioned grilled steak all summer. Next weekend!
A veritable feast!
Great looking meal. I especially like what you did with the beans.
Lea Ann, You are so nice. I will try the peach sauce. You ready for a friendly wager?
Zoomie, Thanks, you are my best friend.
Big Dude, Can we borrow your camper? Just kidding, but it sounds like you are on a great road trip.
Wow....that is a serious hunk o hunk o burning steak! Love it.
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