Love that dish. So simple and so delicious.
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It was a bit difficult to find something to eat around 11pm in Sacramento after a concert but a nice underground dive bar - Honey and the Trapcat https://www.honeyandthetrapcat.com - to the rescue. Perfectly fine burger, fries and zucchini sticks with two good cocktails
Booth burger, house spread, lettuce, tomato, onion, pickle american cheese, fries
Zucchini sticks, breaded, served with ranch
Black Stallion - bourbon, cherry syrup, black walnut bitters
Old Fashioned - rye, sugar, bitters, orange peel
Inside
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THAT is a perfect late night menu (that isn’t a diner)!
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YUM. i went to out dinner last night with friends and thought the menu had rib eye but alas, i was mistaken, they only had NY strip, filet mignon, and prime rib. i know - #firstworldproblems
i had the strip, which came medium instead of medium-rare, which i sent back because $$$ and i don’t even like the cut to begin with. Came back correct but still did not satisfy my rib eye craving. did you buy just the caps, or cut them off the whole rib eye?
My local butcher has ribeye caps (sold separately) as well as the longissimus dorsi, which they affectionately label the “ribeye mignon”.
Of course, they also sell the entire ribeye (the cap and the “mignon”) as one cut.
It’s modularity at its best. 
As an aside, I personally find the NY Strip to be the best cut of steak if we’re talking QPR. It has really good beefy flavor, and is just tender enough without being soft (like a tenderloin), especially if you can get a prime grade NY Strip.
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I know - everyone tells me it’s a better cut. I just really, really don’t prefer the texture of NY Strip, I love the fattiness/chewiness of a rib eye much better. But maybe I’ve never had a prime grade strip.
Took a break from cooking and dishes and grabbed some Popeyes, 3 piece with mashed potatoes and an orange soda.
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Tonight’s dinner was a pork, red pepper rice noodle bowl garnished with mint. Sriracha added after the photo was taken becase I nearly forgot it 
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Beef Stroganoff on egg noodles with peas on the side.
I used several large steak tips, and it needed more mushrooms, as they cooked down further than I thought. A schprinkle of paprika and dried parsley on top.
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Blue cheese salad with fancy avocado (gifted to me by mail here at the @$$-end of the supply chain).
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Same here tonight, only made with fall-apart tender pot roast. Forgot to snap a pic, unfortunately, but it really hit the spot. Great minds!
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Pan-roasted, bone-in pork chops. Roasted carrots. Roasted potatoes. Homemade Honeycrisp apple sauce.
I know this is more of a fall-esque dinner, but we received a meat delivery. Combined with our not having had a pork-chop in ages, we couldn’t resist. No gravy, ‘cuz it’s spring.
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Seared and roasted pork tenderloin with pan drippings and parsley; roasted carrots, onions, peppers and garlic; savoy and red cabbage, broccoli, green onion and radish slaw, creamy dill dressing.
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We had some leftover ground chicken topping, cucumber salad, and sesame spinach from the other night, so I made another round of bowls, this time with teriyaki tofu, miso glazed snow peas and farmers market baby bok choy, kimchi, microgreens, avocado, and ponzu-dressed edamame over brown sushi rice. With a wedge of scallion pancake.
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After a successful Physical Therapy session on her hand (earlier today), Sunshine felt like she was ready to use a knife and fork again. So, I made one of her favorites – Mayo/Cheddar Boneless/Skinless Chicken Thighs!! Sides were baked potato and peas.
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And was it a success? Glad to hear Sunshine is doing better.
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A milestone! She must be happy as a pig in shit 
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Our retired friends hosted a mid-week retirement party at the downstairs cocktail lounge of a pizza parlor my trio played for VD. We enjoyed several glasses of Vermentino before moving on to martinis, a couple slices of not-very-good pizza, a live band headed by the host interspersed with a DJ (the hostess’ son), and many good conversations.
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