seared bavette, gremolata with orange zest, polenta, fennel salad with french feta and heirloom naval orange

It close to midnight, I am recently home from work. I almost did my dishes but thought better of it (why punish yourself with dishes after work?) and instead only cleaned the cast iron skillet that had been sitting since we made lunch on saturday, which reminded me to post these photos. This was the part of the bavette that we couldn't fit in the pan when we made dinner on wednesday! Not pictured is the delicious and inexpensive Loire gamay that we got from Navarre and drank with this food. Opening a bottle of wine at lunch is good for morale.