For DW tonight I grilled the tenderloin from a Porterhouse steak and served it along with sweet green peas and quinoa.
For myself I sautéed a can of sardines in EVOO with onion, garlic, black pepper, cayenne powder, curry powder, ginger powder then simmered in a bit of apple cider vinegar + beet juice + ketchup. Added some peas and quinoa and good to go.