Basic Grilled Cheese, done the old fashioned way, in a skillet. A bit of soft, unsalted, Kerrygold Irish Butter spread lightly on the outsides. I think it was basic Jack cheese.

Got some nice baked turkey (not smoked or cured) at a deli, as well as a traditional Fench baguette. Also, Roma tomatoes, onion, and Swiss cheese.

See, now that’s what French bread really looks like.

Beatrice made Albondigas a couple of nights ago. Very spicy this time. Yep, that’s a lemon wedge and a partially charred corn tortilla. It’s the Mexican way.

I decided, for NYEve, since we’d eaten so luxuriously, to play around with a simple sirloin tip roast @$6 per pound. Same process as prime rib. About 200-250 in the oven, low & slow, bring it up to 123F internal. Exactly. Let it rest, then I finished the unappetizing-looking outside by putting a lot of butter in a skillet, getting it hot, and turning the fucker until it looked great on the outside too. The sauce is a reduction of unsalted and unseasoned beef stock from 1 quart to 2 portions of 1/3c each. Then you season.