With the warmer weather, comes renewed motivation. On the horizon, things to look forward to in rapid excited succession: Mexico! Moving! Summer! Gardening! Bikes! Bare Feet! Culinary School!
In the meantime I’ve been
Having afternoon tea/ champagne cocktails with Annie, who just started a new blog
Making my mama dinner. She doesn’t like cilantro, so I subbed regular Italian parsley in a recipe for Thai Beef. The marinade for the flank steak was intense: fresh lime juice, a little oj, a little grapefruit juice, brown rice vinegar, soy sauce, ginger, salt, pepper, red onion, garlic, red chili flakes, chopped basil, chopped parsley, and chopped mint.
The salad was delicious; medium rare steak chopped over red cabbage, red onion, carrot, basil, mint, parsley w/ a rice ginger blackberry vinagrette.
The glories of grass fed beef should not be forgotten, even in times of great economic stress. This sounds like bougie bull, but I’m serious. We’re not supposed to eat beef that often anyways, why not make it a treat, like once every 6 weeks?