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"    We did make a third meal out of that big slab of sirloin last Friday. It had been a long day and I just wanted something to fill our bellies, so I did the bare minimum necessary to make the leftover beef into dinner. After we ate the sliced beef over slices of crusty bread, I thought of lots of embellishments that would&amp;#039;ve made it interesting to put into our mouths: some gravy for a hot open-face sandwich, thick and vinegary tomato jam, melted Swiss cheese or caramelized onions (or some combination of the above). As it was, my husband was scrounging around for the last bits of beef; it tuned out pretty flavorful and tender for all the abuse it took.  And here&amp;#039;s the abuse. I brought a couple cups of water to a boil in a a skillet, then added some bouillon. Sliced the beef really thin against the grain, then added it to the broth to simmer. It should&amp;#039;ve been in there just long enough to heat up, but Todd was a few minutes late getting home, so it sat in there about 15 minutes. (I wouldn&amp;#039;t recommend this.) I had baked off some parbaked bread, so we at the beef on slices of that, which soaked up the juices from the beef. A green salad with those pretty little yellow tomatoes and a balsamic vinaigrette on the side.  Here were some other recipes I was looking at for using up the beef, but I was just not ambitious enough to tackle even these simple recipes that night.  Vietnamese Beef Soup Moroccan Beef and Chickpea Salad Carol Tennyson&amp;#039;s Beef and Tomato Stir-Fry Are Friday nights date night? Takeout night? Or is it business as usual in your house? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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