Over the weekend, Blaine and I went to The Keg to celebrate our second wedding anniversary. We had a nice dinner and we both enjoy The Keg anytime we visit; we only go for special occasions and celebrations, and we figured it would be a great choice for our anniversary.
We both had steak, and while both of our steaks were a bit burnt on their exterior, they were still great. Granted, if you’re going to The Keg for steak, it had better be good – it kind of comes with the territory.
Blaine is extremely picky when it comes to beef, and for good reason; for most of his life he has eaten beef from cattle he has raised, so his expectations are, understandably, a bit high. The Keg is one of the only restaurants he will order steak from, and I think it still pains him to do so, regardless of how tasty it is.
A few evenings later, we decided to barbeque some steaks from cattle Blaine raised. We settled for T-bone steaks, and they were, as always, absolutely delicious. While we were eating, he looked at me and asked me honestly if the steak from The Keg was better than his own, and I told him, with utmost sincerity and honesty, that his steaks were better. He naturally agreed with me, but I didn’t say this just to make Blaine feel good – I damn well meant it.
The satisfaction that comes from reaping what you sow is, in my own opinion, unmatched. Knowing Blaine raised these cattle from when they were calves is quite special in itself, but even more so if you factor in all of the hard work, time and effort he invested in this animal to ensure its quality is the best it possibly can be.
Few things top this kind of satisfaction.
Photo by Tim Toomey on Unsplash
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