Punk and Porterhouse

Back from Adelaide-hoo (it does sound just a bit like someone starting a yodel) and home alone for dinner tonight. So that meant it was time to crank up Bad Religion on the stereo and get myself a nice porterhouse steak. I covered it in lemon juice, olive oil, salt, pepper and garlic and cooked it rare. Served with sweet potato mash with butter and sour cream, and drizzled with home-made red wine gravy, then finally sprinkled with chives. The perfect accompaniment to the nice documentary I'm watching, about prehistoric Australia.