Last night was time for a lovely grass-raised beef flank steak. Marinated with soy, hot pepper, garlic as primary flavors, it cooked up on the grill pan very nicely. What a great cut of meat! With some Israeli couscous and corn, and a nice fruit-driven Spanish wine, yum.
Tonight, we got lazy, and ate out. Korean food was the choice du jour. I'm a big fan of kimchee, that wonderful hot, fermented, pickled cabbage like product. The rice and beef be-bim-bop was tasty--made wonderful by the runny egg broken over the dish. And Julie had barbeque short ribs, which were wonderfully smoky, with lots of sesame flavors. In all, delicious food.
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