Rourke McNamara

Earlier this week I flew for the first time since the new TSA restrictions went into place.

The fellow sitting next to me had carried his bags on. He explained, in a matter of fact way, that he’d asked his secretary make 43 copies of his toiletries kit and mail those 43 copies to all of his company’s global offices. His travel always takes him to the local office first, so this was the perfect plan. How nice for him.

Cooking steak is hard. Why did I think all you had to do was slap the meat on the grill for a few minutes, pull it off, and eat it? It’s not that simple. I managed to spoil two nice pieces of grass fed, dry aged New York strip steak in the last week.

What did I learn?

• using a thermometer inside the steak doesn’t make things easy
• you can’t tell anything by looking at the outside
• you can’t tell much by cutting it open and looking at the inside