October 25th 2021 Today we had a night in with Sirloin Steak and Parmesan & Truffle fries and I successfully avoided drinking any wine. There was also a token salad, put there mostly to make the plate not look too brown. Similarly, there was a token salad on the starter of ‘nibbles’: I cooked the steak very well. Or should I say, I cooked the steak very rare, but I did a good job of doing so. Cutting into a steak when the crust is nicely seared is like Schrodinger’s meat. The inside is simultaneously both inedible underdone and perfectly … Continue reading Sirloin