Somehow the raspberry jam on my toasted leftover Irish soda bread is out of focus in this photo of tonight’s dinner, and the color is a bit off, and I didn’t take any other photos…forgive me. But let me just tell you, I am so very much in love with raspberry jam today. It all started this morning when I had a slice of toasted Irish soda bread with butter and raspberry jam breakfast. Then tonight as I was cooking my little dinner just for me, I toasted more soda bread and dipped it in rich green olive oil and slathered some raspberry jam on top with a tiny sprinkle of salt. Maybe that sounds like a strange combination, but it hit the spot in just the right way. I splurged for my dinner tonight, and stopped at Whole Foods on my way home from work to pick up a small hunk of (local and organic) top round sirloin steak. I was feeling kind of anemic. I needed some red meat. While munching my toast and drinking a glass of my new favorite $10 bottle of Hob Nob Pinot Noir, I rubbed that hunk of meat in garlic, salt, and pepper, and let it come closer to room temperature. Meanwhile, I sauteed a small bunch of green beans in butter, garlic, and balsamic, and tossed them with a few slices of leftover roasted beets I had in the fridge. To cook the steak, I heated a cast iron skillet, with a few drops of grapeseed oil in it, until scorching hot, then pan-seared the meat for about 8 minutes on each side until done. Depending on the size of your steak, it could take longer or shorter… so I recommend using a meat thermometer if you’re feeling unsure. Since I still couldn’t get enough of that red raspberry jam, I invented a sauce to go on my steak that incorporated it: In a small saucepan over high heat, reduce 1/2 cup red wine until about half the liquid has disappeared, then add 1 Tbs of balsamic vinegar and 1 Tbs of raspberry jam and continue to cook until thick and syrupy, another minute or so. When the steak is done, deglaze the hot cast iron pan with a splash of red wine, then add that to the sauce and whisk until combined. Pour the sauce over pre-sliced meat. Yes.