In preparation for the closing night of The Whole Beast, I just cooked myself a lunch of rib eye steak, rare, topped with a sauté of wild mushrooms, accompanied by steamed brocollini. I am eating it now, washing it down with a glass of Chilean malbec.
After this, I am going to make cornbread stuffing for tomorrow's Thanksgiving dinner.
David is cooking Cornish hens on the rotisserie.
We will eat all this with our loved ones and give thanks for the existence of love and food.