Too Many Choices

To be honest, after a day of decision-making, I don't like to have to make choices and decisions in my off time. Least of all, do I like to make choices and decisions that have no real bearing on anything meaningful. It just feels not worth the effort.

Food/meal choices fall into this realm. It's part of why I like when a meal is just set in front of me to enjoy (and don't ask me what wine I want with it, for god's sake!).

Weekends are the worst. Because of how fluid and unstructured weekends' planning tends to be, meals tend to fall by the wayside. Why? Because there's many times that, because of the shear number of choices and the shear lack of how much it actually matters, I find myself completely unable to decide. The net result is that I'll end up not eating, at all, because I couldn't decide from all of the choices - particularly when it comes to things like ordering in or eating at a restaurant. Hell, just choosing where to go or to order dinner from uses up the last of my decision-making capability. To then try to sort out what, in particular, to order (especially if the menu is lengthy) just leaves me paralyzed.

Fmeh.

The Right Meat for the Right Job

I really don't get what's so fucking hard about understanding the application differences between a ribeye and a flank steak. WTF?

Donna, however, seems to have some kind of mental block on the subject. I mean, if you're making a steak salad, use some kind of lean cut of meat. It's even a decent idea to use a tougher cut, since you'll be slicing it thin, any way, to put through the salad. So, a good flank steak or flatiron cut (or even a strip steak) would be ideal. Don't tell me you've put everything together for steak salad, then present me with a thawed ribeye. I love a good ribeye, but, seriously: that's a standalone steak. It's the kind of steak you have as the main dish and serve sides with. It's not the cut that you obscure as just one element of a larger dish.