-Probably 8 pounds of top sirloin from the beef cow Noah raised last year. They live in an apartment in the barn, so we were literally eating the steak in the same building where the cow lived and died. This year’s cow was down below mooing and eating various hays the entire time. It was a little surreal.
-Chicken, pepper, onion, and squash kebabs
-Pesto pasta with caramelized onions - pesto made from Helen’s basil
-Green salad (fresh new greens! like butter! I’m in love!) with herbed goat cheese, grated raw beets, pears, and fresh herbs
-Rhubarb, date, and orange crisp
Kai’s contribution to the evening, besides caramelizing the onions and collaborating on the steak marinade, involved crafting a new beer cocktail: two parts PBR, one part sweet cider. Delicious.