Tuesday's lunch: pasta salad topped with thinly sliced peppered steak.
On Wednesday, we took a break from steak and Ken made a shrimp fried rice with home-made kimchi (Korean fermented cabbage). I won't tell you that we made that kimchi nearly six years ago. Oops. It was delicious. It was my morning to walk Callie, so Ken got up and out early to the market to pick up the turkey that we ordered for Christmas Day. It's a nice looking bird and weighs in at about 3.7 kilos (just over 8 lbs.), so it should feed us for quite a while.