Green salad with blue cheese garlic dressing.

Spicy Philly French Dip — Sous-vide bottom round beef heavily salted and rested for 12 hours, seared and then cooked with 1-1.5 cups beef and onion Better than Bullions (two different types) for 24-hours at 130 degrees Fahrenheit, shaved with meat slicer, served with sauteed onion, red and yellow bell pepper, jalepeño pepper, and sliced hot pickled cherry peppers (Mezetta­®) with a pinch of salt, mixed with sharp cheddar, then topped with a slice of swiss cheese and covered to melt. This was inserted into lightly “toasted” WinCo hoagie rolls and served with remaining broth for dipping.

We also had some deep fried WinCo seasoned potato wedges with ketchup and green ghost pepper mayonnaise.