Béarnaise
Time begins tonight, with the opening of the US baseball season.
Last night, I threw together two nice, thick, grilled rib-eye steaks with my second attempt at béarnaise. The first attempt went smoothly until it hit a very rough spot; I tried to hold the sauce over very low heat, it curdled, and my repair attempts made things worse. This went better, and finishing the rib-eye's in the oven got them just about perfectly medium rare. (They might have rested for a few minutes longer, though)
Salt-roasted baby sweet potatoes were good, too. Probably the last of the season; two of the potatoes had already gone bad.