MAD MEAT GENIUS
Sunday, September 16, 2012
It is Saturday night and Ms. Goofy and I have hunger that needs to be satisfied. Tonight's main attraction is a 20 ounce Porterhouse steak from the U.C. Davis Meat Labs. It was cooked to a perfect medium rare over a hot mesquite fire.
It will be accompanied by a green bean casserole cooked in our trusty black iron. This casserole will have beans from our garden, garlic from Lakeport, bacon from Taylor's Sausage., and will be covered with a mountain of cheese from the Rumiano Cheese Company.
To top the evening we had a home made apple pie made with Gravestein apples from our backyard. Lookout couch because here I come.