My grandson, 19, is down visiting alone for the first time. Mrs. mota is away at a conference, so I have invited an old buddy to join us for reverse seared ribeyes, Frenched greenbeans and baked russets with chives and sour cream. That’ll be Wednesday night. Until then, the steaks are faux dry ageing in my refrigerator. I leave them on a rack, put the rack on a plate, put the plate in the back corner on the bottom shelf of the fridge and build a wall of tall stuff around the plate (e.g., milk cartons, etc). Household fridges aren’t actually dry or cold enough for proper dry aging, but I have found that they do improve over the course of 24-48 hours.
For dessert it’ll be a locally made gelato, Fiorello’s. If you happen to live in the bay area and even vaguely like gelato, I enourage you to look for it. It’s not inexpensive. What it is, however, is the best pre-packaged gelato I have ever had, I loves me some gelato. Their Valhrona chocolate is probably my favorite, but I haven’t tried a single one of their flavors that was just “meh,” they are all superior.
I will check in again Wednesday after dinner, if I can manage to take a pic or two before consumption begins. 
Wednesday’s edit: First are the steaks after their faux dry age. They’ve leathered up a little bit -
They’re done -
And plated (sadly, the chives were, shall we say, past their prime) -
Isaac’s plate was clean when he finished. Nothing left. My friend Michael and I had healthy portions left. All agreed it was a fine repast! Isaac returns home tomorrow night on the train. It’s a long, kinda shitty ride, riding in whatever the cheap seats are called. Nearly 20 hours. My part of the leftover steak will make a fine roast beef sandwich for his ride home. Lettuce, mayo, mustard, finely sliced red onion and beef.
