Wifey has been out of town, and I have had a huge project at work. Ergo, not a lot of good cooking, although I did make a nice "bachelor steak" yesterday, viz., eye of chuck, fried in a HOT pan. I only ate half of it the other night, making the other half available tonight... I finally got done this large, onerous project at work today. I cut loose with some surf 'n' turf, after a fashion. I picked up some "Patagonian red shrimp" (or Argentinian shrimp) for small money; these are large, flavorful, and delectable. I downed a considerable amount of ho-made Viognier, then used some of it to make a beurre blanc sauce (shallots, white wine vinegar, ho-made Viognier, fresh thyme, reduce all of that, then "mount" a lot of butter), topped with fresh parsley. Meanwhile, I sauteed some garlic and lacinato kale, then braised this in some ho-made chicken stock. I also boiled some orzo pasta. I par-boiled the shrimp in the orzo water for one minute, then finished cooking it in the delicious, sebaceous, acidic beurre blanc sauce. Lastly, I flash-fried the already cooked chuck eye steak. This was all heavenly. The flavors melded and peaked and crashed together. Lovely.