I made noms!

I got steak and seared it until medium-rare (usually I tend to make my steak rare, or bloody. Blue if I can get away with it, and completely raw if I trust the source. I am definitely of the 'wave it at the fire' persuasion).

While waiting for that, I got a take-away container and put in dark soy sauce, ground ginger, some lovely vinegar with fig pulp (courtesy of supermouse) and some honey. Mixed that, took out the steak and let it rest for 10 minutes, sliced it up and put it in the sauce with halved sugar snaps. It will live in the fridge overnight and will be eaten tomorrow, quite possibly straight from the container, but with rice if I want to go fancy.

Yay for noms.

(Also? I should possibly have actual dinner tonight. Or at least something edible.)

I made noms!

I got steak and seared it until medium-rare (usually I tend to make my steak rare, or bloody. Blue if I can get away with it, and completely raw if I trust the source. I am definitely of the 'wave it at the fire' persuasion).

While waiting for that, I got a take-away container and put in dark soy sauce, ground ginger, some lovely vinegar with fig pulp (courtesy of supermouse) and some honey. Mixed that, took out the steak and let it rest for 10 minutes, sliced it up and put it in the sauce with halved sugar snaps. It will live in the fridge overnight and will be eaten tomorrow, quite possibly straight from the container, but with rice if I want to go fancy.

Yay for noms.

(Also? I should possibly have actual dinner tonight. Or at least something edible.)