"a tablespoon of kosher salt, and a dozen or so twists from a peppermill. (don't use pre ground pepper. If you don't have a peppermill, skip the pepper.)"

Couldn't agree more about freshness in your seasonings. McCormick now makes a jar of pepper with the peppermill right on it. It's convenient and they have at least 3 varieties that I've seen (black pepper, garlic blended pepper and something else.) I also believe in the course salts, whether it's kosher or sea.

As far as the main theme of this thread - I will usually pick through the little stuff in the fridge. I'll have a couple of peperocini's, maybe some olives and then wash them down with a couple of scoops of the ice cream of the week which usually ends up being Ben and Jerry's mint cookie.

I'll also skip on fried steak. I'd rather go out to the grill on the deck to cook it the right way.