Cold beef salad

There was enough steak left over from Monday's steak au poivre for one-plus more meals. So, on Tuesday, we made a big pasta salad with a peppery ranch-style dressing, served it on a bed of lettuce, and topped it with thin slices of beef. A great way to enjoy the leftovers!

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.