Wherein I Reject Your Bourgeois Notions Of Portion Control

The steak came pre-seasoned and marinated from M & M Meat Shop. After it was done, I put the scallops, shrimp, and squid bits – marinated in balsamic vinaigrette – in the pan for a minute or so while I sprinkled some feta on the spinach, cherry tomato and red onion salad. To finish up I fried some mushrooms and onion in the juice left in the pan, and put that on top of a couple slices of sourdough.

Followed by a couple bowls of animal crackers with yogurt. And possibly a stomach pumping.

[Y'know, I just realized I make essentially the same thing every damn time.]