Today has been alright. Nothing special. I don’t have my own car but my parents, kindly, have me as a named driver on their automobiles. My Dad has just got a new car and, being as I didn’t know the radio from the fog lights, he gave me a run through of what the buttons all do. Very swish, it is. Not expensive particularly, but a couple of neat touches, like being able to listen to my ipod via the digital display and dock and, not forgetting, a built-in sat nav. A must for a navigationally impaired, directionless, dipsy ditz like me. I can’t find my way ANYWHERE and also have the canny knack of being able to visit a place three or four times, whilst still retaining NONE of the directional retentiveness that enables normal folk to be able to repeat the journey after a couple of goes. So SAT-NAV = A Very Good Thing Tonight I had a craving for meat. I get it occasionally and usually assume my body must require an iron-fix. I had a big fat steak with a jacket potato. What I would normally call ‘man food’. I got the lust for the meat when I saw it in the fridge and couldn’t imagine my plate without it. After cutting a portion from the pack I placed my quarry on the chopping board and located the black handled meat knife from the drawer. This knife has a large steel surface area, dulled silver, with a shininess along the edge if you get close enough to inspect it. This knife is made to CUT MEAT. The meat sat on the board oozing wet. I know that meat needs to be ‘tenderized’ if it is to be cooked to its best. There is nothing tender about what I did to that piece of meat. I took the broad flat side of my knife and whacked the beefsteak along its length. It was fun. The aim was to make it thinner and break its bonds so that it stretched further around the chopping board. I slapped it and it yielded to the knife, the broad edge leaving its indentations as I moved along the length. This steak, it was pretty thick, so I couldn’t completely destroy its spirit. It’s gnarly thick parts and knots of fat remained steadfast. Good for them. I thinned out what I could, avoiding the slight spray of blood and juice that my knife bashed out with each calculated hit. I fried that piece of meat in a very hot frying pan, tossing some soy sauce in for colour and the sheer hell of it. Like I said, I don’t normally crave red, dripping meat and any other day I would probably turn my nose up at such an offering as I’m guessing some of you are doing right now, assuming anyone’s reading this. Today it was what my body was asking for. I left it medium-rare – at least I think that’s what it would be considered. I had to fight to eat my food tonight. Every mouthful was won by a vigorous sawing through a steak that was viciously disinclined to be so rudely cut. I fought with my quarry tonight. I fought for every juicy, tender, crisp-coated mouthful. The steak wriggled around the plate as I followed it jabbing and diving with knife and fork. Such a meal would be far to troublesome to eat on a daily basis. But, once in a while, if your body yells “give me something gratuitous”, I recommend it. Today has been alright. Nothing special. I don’t have my own car but my parents, kindly, have me as a named driver on their automobiles. My Dad has just got a new car and, being as I didn’t know the radio from the fog lights, he gave me a run through of what the buttons all do. Very swish, it is. Not expensive particularly, but a couple of neat touches, like being able to listen to my ipod via the digital display and dock and, not forgetting, a built-in sat nav. A must for a navigationally impaired, directionless, dipsy ditz like me. I can’t find my way ANYWHERE and also have the canny knack of being able to visit a place three or four times, whilst still retaining NONE of the directional retentiveness that enables normal folk to be able to repeat the journey after a couple of goes. So SAT-NAV = A Very Good Thing Tonight I had a craving for meat. I get it occasionally and usually assume my body must require an iron-fix. I had a big fat steak with a jacket potato. What I would normally call ‘man food’. I got the lust for the meat when I saw it in the fridge and couldn’t imagine my plate without it. After cutting a portion from the pack I placed my quarry on the chopping board and located the black handled meat knife from the drawer. This knife has a large steel surface area, dulled silver, with a shininess along the edge if you get close enough to inspect it. This knife is made to CUT MEAT. The meat sat on the board oozing wet. I know that meat needs to be ‘tenderized’ if it is to be cooked to its best. There is nothing tender about what I did to that piece of meat. I took the broad flat side of my knife and whacked the beefsteak along its length. It was fun. The aim was to make it thinner and break its bonds so that it stretched further around the chopping board. I slapped it and it yielded to the knife, the broad edge leaving its indentations as I moved along the length. This steak, it was pretty thick, so I couldn’t completely destroy its spirit. It’s gnarly thick parts and knots of fat remained steadfast. Good for them. I thinned out what I could, avoiding the slight spray of blood and juice that my knife bashed out with each calculated hit. I fried that piece of meat in a very hot frying pan, tossing some soy sauce in for colour and the sheer hell of it. Like I said, I don’t normally crave red, dripping meat and any other day I would probably turn my nose up at such an offering as I’m guessing some of you are doing right now, assuming anyone’s reading this. Today it was what my body was asking for. I left it medium-rare – at least I think that’s what it would be considered. I had to fight to eat my food tonight. Every mouthful was won by a vigorous sawing through a steak that was viciously disinclined to be so rudely cut. I fought with my quarry tonight. I fought for every juicy, tender, crisp-coated mouthful. The steak wriggled around the plate as I followed it jabbing and diving with knife and fork. Such a meal would be far to troublesome to eat on a daily basis. But, once in a while, if your body yells “give me something gratuitous”, I recommend it.
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Today has been alright. Nothing special. I don’t have my own car but my parents, kindly, have me as a named driver on their automobiles. My Dad has just got a new car and, being as I didn’t know the radio from the fog lights, he gave me a run through of what the buttons all do. Very swish, it is. Not expensive particularly, but a couple of neat touches, like being able to listen to my ipod via the digital display and dock and, not forgetting, a built-in sat nav. A must for a navigationally impaired, directionless, dipsy ditz like me. I can’t find my way ANYWHERE and also have the canny knack of being able to visit a place three or four times, whilst still retaining NONE of the directional retentiveness that enables normal folk to be able to repeat the journey after a couple of goes.
So SAT-NAV = A Very Good Thing
Tonight I had a craving for meat. I get it occasionally and usually assume my body must require an iron-fix. I had a big fat steak with a jacket potato. What I would normally call ‘man food’. I got the lust for the meat when I saw it in the fridge and couldn’t imagine my plate without it. After cutting a portion from the pack I placed my quarry on the chopping board and located the black handled meat knife from the drawer. This knife has a large steel surface area, dulled silver, with a shininess along the edge if you get close enough to inspect it. This knife is made to CUT MEAT.
The meat sat on the board oozing wet. I know that meat needs to be ‘tenderized’ if it is to be cooked to its best. There is nothing tender about what I did to that piece of meat. I took the broad flat side of my knife and whacked the beefsteak along its length. It was fun. The aim was to make it thinner and break its bonds so that it stretched further around the chopping board. I slapped it and it yielded to the knife, the broad edge leaving its indentations as I moved along the length. This steak, it was pretty thick, so I couldn’t completely destroy its spirit. It’s gnarly thick parts and knots of fat remained steadfast. Good for them. I thinned out what I could, avoiding the slight spray of blood and juice that my knife bashed out with each calculated hit.
I fried that piece of meat in a very hot frying pan, tossing some soy sauce in for colour and the sheer hell of it. Like I said, I don’t normally crave red, dripping meat and any other day I would probably turn my nose up at such an offering as I’m guessing some of you are doing right now, assuming anyone’s reading this. Today it was what my body was asking for. I left it medium-rare – at least I think that’s what it would be considered. I had to fight to eat my food tonight. Every mouthful was won by a vigorous sawing through a steak that was viciously disinclined to be so rudely cut. I fought with my quarry tonight. I fought for every juicy, tender, crisp-coated mouthful. The steak wriggled around the plate as I followed it jabbing and diving with knife and fork. Such a meal would be far to troublesome to eat on a daily basis. But, once in a while, if your body yells “give me something gratuitous”, I recommend it.
Today has been alright. Nothing special. I don’t have my own car but my parents, kindly, have me as a named driver on their automobiles. My Dad has just got a new car and, being as I didn’t know the radio from the fog lights, he gave me a run through of what the buttons all do. Very swish, it is. Not expensive particularly, but a couple of neat touches, like being able to listen to my ipod via the digital display and dock and, not forgetting, a built-in sat nav. A must for a navigationally impaired, directionless, dipsy ditz like me. I can’t find my way ANYWHERE and also have the canny knack of being able to visit a place three or four times, whilst still retaining NONE of the directional retentiveness that enables normal folk to be able to repeat the journey after a couple of goes.
So SAT-NAV = A Very Good Thing
Tonight I had a craving for meat. I get it occasionally and usually assume my body must require an iron-fix. I had a big fat steak with a jacket potato. What I would normally call ‘man food’. I got the lust for the meat when I saw it in the fridge and couldn’t imagine my plate without it. After cutting a portion from the pack I placed my quarry on the chopping board and located the black handled meat knife from the drawer. This knife has a large steel surface area, dulled silver, with a shininess along the edge if you get close enough to inspect it. This knife is made to CUT MEAT.
The meat sat on the board oozing wet. I know that meat needs to be ‘tenderized’ if it is to be cooked to its best. There is nothing tender about what I did to that piece of meat. I took the broad flat side of my knife and whacked the beefsteak along its length. It was fun. The aim was to make it thinner and break its bonds so that it stretched further around the chopping board. I slapped it and it yielded to the knife, the broad edge leaving its indentations as I moved along the length. This steak, it was pretty thick, so I couldn’t completely destroy its spirit. It’s gnarly thick parts and knots of fat remained steadfast. Good for them. I thinned out what I could, avoiding the slight spray of blood and juice that my knife bashed out with each calculated hit.
I fried that piece of meat in a very hot frying pan, tossing some soy sauce in for colour and the sheer hell of it. Like I said, I don’t normally crave red, dripping meat and any other day I would probably turn my nose up at such an offering as I’m guessing some of you are doing right now, assuming anyone’s reading this. Today it was what my body was asking for. I left it medium-rare – at least I think that’s what it would be considered. I had to fight to eat my food tonight. Every mouthful was won by a vigorous sawing through a steak that was viciously disinclined to be so rudely cut. I fought with my quarry tonight. I fought for every juicy, tender, crisp-coated mouthful. The steak wriggled around the plate as I followed it jabbing and diving with knife and fork. Such a meal would be far to troublesome to eat on a daily basis. But, once in a while, if your body yells “give me something gratuitous”, I recommend it.