T-bones and Zucchini

Monday 10 May

Holt had a yen for some red meat, so Barbara hunted and gathered him some from Kroger's. These were steaks weighing a pound and more, so we anointed them with Worcestershire sauce and grilled them using the frequent-flip method. Our condiment of choice was a horseradish sauce: about a teaspoon of Mr. Gene Green's fresh horseradish from Findlay Market, plus about a tablespoon of mayonnaise and about two tablespoons of nice thick yogurt; season with plenty of salt and a modicum of white pepper. Alongside, we had some sliced zucchini sautéed with garlic and doused with a bit of white balsamic vinegar.