Lunch: I cooked brown rice in chicken stock and warmed up some leftover shredded chicken. We ate the chicken and rice with the ginger and chili sauces from this Roast Hainanese Chicken Rice which really zipped up a simple meal. The full recipe is also great.
Dinner: Porterhouse steak prepared by husband; baby kale and tomato salad with vinaigrette made of olive oil, red wine vinegar, minced garlic, salt, and pepper.
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