What a thing to not overcook the sirloin.
To mince the garlic and slather the steak in last year’s tomato butter (forgotten in the freezer but still so damn good!).
To have no white wine and so deglaze the pan with a nice dry cider (brewed just down the road in Duluth), and then to drink the rest of it with dinner.
To add Gouda in thin shavings, hunks of an heirloom tomato sawed off without regard for looks, and top it all with a few small basil leaves, plucked from the bouquet in the glass jar where the stalks have recently started to put out roots.
Then good conversation twice over, a good book, and at last giving up the day a few minutes after it turned into tomorrow.