Cutting the fat in the Hudson Valley

The pantry sits nearly empty and little remains in my refrigerator. With very little food to relish around the cookery, we’ve been eating out the last few evenings. Dining out a couple of nights ago, one among us ordered a 14 ounce rib eye at a Hudson Valley restaurant. Once the fat was cut away, about six ounces looked edible. Hello, cheffie. How could you let this one out of the kitchen?  I hate to make a fuss and I won’t name the restaurant in all fairness because in the end, they were gracious about the quality of the meal that landed on the plate. But . . . if there’s a next time, I’ll recommend the vegetable soup.


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