New workers in the kitchen, Lon? The last few platings you've posted are not in the same league as earlier pics.
Are you served wine at every dinner? And, btw, again, what you are served wouldn't be enough for me. I love to eat! Of course, that could change when I get to be your age. Age can play a part in how much a person eats.
White & Red Wine is always available for the dinner menu. Some times I take my own. You can also request portion size for a meal. What you see however is just fine for my apetite.
When did your kitchen staff change? As a gourmet vegan chef who actually enjoyed your plating pics, in the past, as they showed that someone knew what they were doing, I believe that things have changed in your kitchen. Also, did you get a new phone/camera? Your new pics do not have the same high quality of your earlier pics. Absolutely no offense meant, here. I'm just curious.
What I’m kind of curious about is why sirloin? The “eye” of the top butt clod is the most tender part but even that has a tendency to be too tough for denture using seniors. Even so, what I’m viewing on the plate isn’t the eye and if the steaks weren’t marinated in a tenderizer consisting of either papain or some other bromelain containing substance it’s tougher than my x-wife’s heart. The only other option is to bake the entire clod which would be much more tender but it would then be called “roast beef” or even “pot roast”.
Yes there have been some changes in the kitchen due to COVID 19 I am curious about the origin of your first and last name.
Some of Lon's pictures are of his actual food; others are "borrowed" from various internet sites. That's the difference.
View attachment 39899 View attachment 39899 Internet food. Hmph! What are we having for lunch today sir? Why, a wonderful and most dazzling picture of a Chateau Briand en bouquettier. Will that be to go or would you like to Look at it here? Come to think about it, that would go well with my picture of a 1999 Chateau Margaux.