Sit to eat

Faye is on the fly. I don’t know whose clothes I am wearing, but I’m hoping they’re mine. No time to sort the laundry, and when I get a chance to look down at the outfit, I have no guarantee that my husband’s socks won’t be showing themselves all baggy and embarassing around my ankles. Dinner last night was delicious, and was easier than making a packed lunch. Little steak, seasoned with kosher salt, brown it on both sides in your best olive oil (critical) that has one garlic clove cut in half already in the pan. Don’t overcook. The meat should still feel really soft. Take it out of the pan and let it rest for five minutes before slicing into it. Peel and cut potatoes into chunks. Throw them in cold salted water with a drizzle of olive oil. Be sure they are crowded, and water just covers the top of the taters. Cover the pan. Simmer gently until they are soft. Drain. Get them back in the pan, and over low heat, dry them out a bit. Smash with butter and NOT TOO MUCH WHOLE MILK. Steam a little broccoli, seasoned with a little salt, and drizzled with a little olive oil, BEFORE YOU STEAM. Drain well. Heat up a little more olive oil, throw in some whole garlic cloves, cut in half, a few red pepper flakes, and the broccoli. Season with salt and another drizzle of olive oil. Voila. Toast with Vouvray and finish with Vacqueyras.

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