Cooking In, DinnerKerry Alaric CheeseboroAngus, baby, bacon, beef, blue, cheese, mushrooms, Oyster, Portobello, red wine, ribeye, scallion, steakComment

The Therapy of Dinner

Cooking In, DinnerKerry Alaric CheeseboroAngus, baby, bacon, beef, blue, cheese, mushrooms, Oyster, Portobello, red wine, ribeye, scallion, steakComment
Angus Beef Ribeye Steak topped with Red Wine-Sautéed Baby Portobellos and Oyster Mushroom, over Fettucini in a Bacon-Blue Cheese Cream Sauce
YESTERDAY WAS GRATINGLY FRUSTRATING. MY Yesterday was gratingly frustrating. My kitchen sink and its pipes were being extremely temperamental, clients were annoying (one lied about being able to pay me), Verizon was, well, Verizon, which means thorough in their incompetence. It was the kind of day that couldn't end quickly enough.

At least I had control over how it ended, and I chose to do so with a nice steak dinner. Went shopping...

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...Angus Beef Ribeye Steak, which would get a dry rub of of salt, pepper, chili powder, nutmeg, and cayenne pepper, the skillet grilled and served over some leftover fettucuni in a bacon- and scallion- oiled garlic-blue cheese cream sauce and served with red wine-sautéed baby Portobellos and Oyster mushrooms.

Final result:

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It was thoroughly enjoyable—I ate the whole thing!—and, remarkably, wound up in a much better mood. I think the word is sated. I had finally found peace, and it was good. And relaxing. I think the term is food coma (or for my fams, the 'itis!), and, yes, I slept like a baby.

So today is a new day, but I'm happy, well-fed, and well-rested. Bring it, suckers...!

Bun Apple Tea!

.kac.

Angus Beef Ribeye Steak topped with Red Wine-Sautéed Baby Portobellos and Oyster Mushroom, over Fettucini in a Bacon-Blue Cheese Cream Sauce