It’s been far too long since I cooked anything, and not to toot my own horn but I whip up a mean steak. Seared, buttered and broiled ribeye with garlic asparagus. The trick is to never pierce it and let the steak rest after (but elevated it above it’s own juices). Melt in your mouth steaky goodness. Not to put down vegetarianism, but It’s times like this I truly rejoice in being a carnivore.