V's plans for the evening morphed, which gave us a pleasant but unexpected dinner guest. After a quick huddle V started tinkering with filet mignon I had cut from a beef loin over the weekend while I began to pick over the last of the greens from our farm share. A bit of browning, some strategic application of booze-fed flame, and some cutting & tossing later, we plated steak au poivre with a salad of mixed greens dressed with garlic, olive oil, balsamic vinegar, and preserved lemon.
...and Shaw Farm oreo cookie ice cream for dessert.
ETA: Forgot to add that I also made a ginger chicken stock in preparation for a Chinese winter melon soup and a lemon-basil chicken salad for V's lunch. We were busy for all our slackin'.