Have a giant yak steak. Salted it, fried it in a cast-iron pan with a smidge of goose fat. Ran out of patience, so ate the 4 rare edges and kept the way-too-rare insides.

Today will thinly slice some of that too-rare meat and marinate it for a while, then put it on a salad for my lunch. I am thinking lime-citrus, à la ceviche, for the marinade. With hot peppers of course. Garlic.

Have not decided what to do for the next 2-3 meals. Maybe a stroganoff, and a stir-fry, and a soup. Ideas welcome...