Ribeyes/ Steaks w/ salad/ garlic bread

Chop potatoes into 1/2" peices. Put into large pot of cool drinking water and bring to boil. Boil until potatoes are easy to pierce with a fork. Strain potatoes. Add at least one stick of butter and salt and pepper to taste. Add half and half, any left over green onions, cheese, sour cream, or other left over creamy ingredients that will be good.
Slice baguettes parallel into halves. Mix garlic and butter into a spreadable consistency and smear onto each half of bread. Wrap in foil and toast whole over the fire. Once they are toasty, slice into pieces.
Add any leftover veggies to salad if it's the last night.
Saute mushrooms over medium high heat for 5-10 minutes then add onions and butter. Once the onions are softened add red wine. let wine cook down before serving.
For Vegan/Veggie: Marinate the portabella in something delicious for as long as possible. Grill for 15-20 minutes.
For GF: Slice polenta into rounds and use garlic butter on it. Saute or grill on the griddle in place of sourdough bread.
Cook steaks over coals.