Sunday Supper

I'll be honest when I say that Sundays are not my favorite day of the week. They rub up too closely to Mondays. And Mondays are someone standing too close in a crowded BART car.

Enter Sunday Supper.

Growing up in Fair Oaks my Mom always put something delicious together for Sunday Supper. I think of her Chicken Noodle Soup with Biscuits, Pork Loin Adobo with Fried Rice, Deep Dish Pizza with Canned Green Beans. The list goes on.

My wife, Stacy, and I are also making a tradition of holding the coming week at a good, if fleeting, distance with a well-planned and prepared Sunday Supper.

Here is a favorite.

New York Steak. Taylor's Market Butcher Blend Salt.

Fresh Thyme. Clover Unsalted Butter. Garlic.

Cast-Iron Pan at Medium High Heat. Three parts unsalted butter to one part Bariani Extra Virgin Olive Oil.

Add (2) Tablespoons of unsalted butter back to the pan with fresh Thyme and a crushed clove of garlic. Butter baste with a spoon until cooked to medium rare.

Get some rest.

Stacy's Waterboy Restaurant Cooking Class Potatoes Gratin. Cast-Iron New York Steak. Prison (read canned) Peas.

Down with Mondays!