another meaty first

after a fifteen year stretch as a vegetarian, the river cottage meat book and jane grigsons charcuterie have been the indispensible guides into the land of carnivory…both getting the kind of splattering with a variety of innards that, suitably soaked, they would probably provide the basis of a highly nutritious stock

but tonight, it was hughs text that delivered in spades…the first ruby red sirloin steaks, cooked to perfection