Rib-eye rubdown
I must be iron-deficient this weekend, because on top of being the one to suggest steaks (instead of acquiescing to Mike's weekly ribeye desires) I also wanted some sauteed spinach on the side. I started by steaming the baby spinach before very briefly tossing it in some warm oil with slivered garlic. I don't know why, but whenever I saute fresh spinach it ends up leaving a weird, almost gritty feeling on my palate. It's NOT sand, I wash it well - it's more chemical in nature. Whatevs, the pre-steam seems to solve the problem. When I was in high school I publicly declared my love for the smell of garlic simmering in olive oil as the best smell ever. That might be the only statement from my teenage years I still stand by.
Good things start here.
Mike prepped the grill (charcoal, baby) and once they were done, we let the steaks rest while we finished the spinach, finely chopped some white onion for the baked potatoes (Mike taught me that, and even though raw onion can mess up my stomach for some reason, it doesn't here) and finishing setting the table. Simple, luxurious, and so, so good.
Resting...
Best photo we could get before saying "screw it" and digging in
If loving a good cup of decaf after a great meal makes me old, sign me up for Social Security