Last night, I made a tasty wine sauce to compliment some broiled London Broil that I made. Scott showed me a broiling trick with tin foil that I”d never seen when I was in Portland, so I was eager to use it, and the steak, while it had probably lived in the freezer for too long, was tasty. The sauce, designed in true French fashion to mask the potential blandness of the steak, worked flawlessly. So yay for that.
Right now, I’m at Cathryn’s, giving Craig a much-needed break, then I’m going to head home and build an awesomely-huge shelf in the garage for my stuff and Tim’s stuff. It’ll be great. I’ll take pictures for you. This is the build-up for the desk hutch and the new office configuration. Should be fun.
