Tina treated me to lunch at Outback Steakhouse. I had the ribeye, and she had salmon. The Outback in Hermantown has yet to disappoint. I’ve had sirloin, prime rib, and now the ribeye. Tina has had the salmon there before, but they had a new variation, which had an excellent sauce. However, as is always the case, we had more food than we could eat.

Not to worry. This morning I cut up potatoes, onions, along with the ribeye and salmon. I fried up the potatoes and onions in a half stick of butter. I also had some leftover rice that was just the right amount of spicy that I also threw in with the potatoes and onions. I added Kosher salt, coarse ground pepper, some reduced salt Lowery’s, and granulated garlic. After that browned, I added the steak and fish. It made a most excellent hash for brunch. I thought about taking a picture of the finished meal, but I was too busy eating it. You’ll have to take my word for it that it looked fantastic.

Now I’m going to focus on school work. I have a biopsychology class I need to get busy finishing. You all have an excellent rest of your Sunday.