Eat down is in full swing now. We have had this little steak piece moldering away in the freezer for quite a while so it is time to use it.  One potato is enough for two people. And this is the third time I am using the asparagus I bought last week – one time with classic chicken, once as a pasta sauce, and tonight cut up so the six spears I have left look more substantial. I make a chimichurri sauce to use up a piece of shallot, leftover parsley, two garlic cloves, and half of an old lemon plus my everyday olive oil.

Steak, grilled potato, asparagus