Steak

Sous vide strip steak, lacinato kale, and air fried fingerling potatoes. Wine: Clos Floridene Graves 2017.

We recently had to break up with our CSA (after a significant uptick in produce that was spoiled on arrival and a significant downtick in their customer support, to borrow an expression from Frank McCourt, giving a fiddler's fart). One upside: I can cook the one variety of kale that actually has good flavor and texture again instead of the boring and tough curly variety we got bushels of every year. This was a good dinner overall, though the wine was disappointing as a Bordeaux.