In a little over 24 hours Matt and I took two pallets and created art…
What do you think?
Yes, I know: I need something more than blackout roller shades for window treatments. And, Yes: I took these picture a little past midnight.
…if you are anywhere near a trader joe’s, you must get a quart of this ice cream
Lemon & Triple Gingersnap… Now, I had to do some mighty hard convincing of my husband that we wouldn’t regret it, even though, I thought in the back of my head that it might be weird. All doubt was cast aside the moment I opened it up, and smelled the fresh lemony and spicy goodness….
And, the texture, the glorious texture. It was soooo creamy with soft gingersnap cookies. I’m not kidding you! It rocked my socks off!
In other news, I also picked up some quinoa. I’ve never had it. Neither has Matt 🙂 I’m excited although a little intimidated. Let me know if you have and/or have any recipes you recommend!
Over Labor Day weekend, I picked up this handy little shelf for two bucks at Savers in Minneapolis
We gave her a little makeover, along with another self we already had, and Matt hung them up for me
It took about ten minutes, and they looked a little like this
Don’t look at my canisters! Seriously…. i’m getting new ones asap! These are ugly, and cheap! My favorite part is this…
is that all my vinegars are lined up so pretty 🙂 Yes, there are five of them: white, cider, white wine, rice, and balsamic. Come to think of it there is some red wine vinegar in the fridge too, Matt kept it there in his bachelor days, and I have never moved it.
All my favorite spices, right here for my grabbing at a moment’s notice 🙂
Yes, those are my little dried Penzey’s herbs… I love ’em.
I got home from work early tonight, around six. I love Fridays. I would love them better if I didn’t have to work Saturdays, but I haven’t had Saturdays off since 2002. I’m used to it. Besides, I have to admit that I’m kinda glad I won’t be free to watch the Cy-Hawk game. My boys might not make a very good showing, and that’s always painful. Especially if you happen to be anywhere near a Hawkeye fan who likes to gloat…. I digress….
I got home from work early tonight, and decided to whip up some tasty food before launching into my evening plans of cleaning! I’m exciting, right?
I saw this recipe over at SkinnyTaste awhile back, and have been dying to put a spin on it 🙂 I swapped out the cheese for some creamy chipotle sauce, and added some pepper from my garden.
To get going, you’re going to want to thinly slice some steak. I used two t-bones from my grandparents that happened to be in the freezer. Side note: steak from a cow raised by an eightysomethingish ‘retired’ farmer is A-mazing. My gramps has been raising cattle since before my mom was born… now, I’m not saying my mom is old persay, I’m just saying that’s a long time to get good at producing beef.
Season up your steak slices with plenty of black pepper, and an all purpose seasoning of your choice. You could use Lawry’s. You could use Montreal Steak Seasoning. You could be cool like me, and use Penzey’s Old World Seasoning. Keep these spices handy cause you’re gonna use them later on….
Alright, so next step, pop those little guys into a preheated skillet, and brown them for about a minute. You will know when to flip them because a). the edges will be a little brown and b). they will come off the pan easily. If they don’t want to turn, they aren’t ready.
Flip them over, and cook for a minute on the other side. DON”T OVERCOOK!!! Just enough to be brown, and not be bleeding. You’ll want to pull the meat out, and put in a covered casserole, just a little guy, and start with some mushrooms.
First, bring the skillet back up to temp, and add a little bit of olive oil. Not much, maybe half a tablespoon. When the oil is heated, add your sliced mushrooms. Let them cook down a little, and season to your taste with the pepper and all purpose seasoning of choice (APSOC) When these little guys are softened up, add them to the steak, and cover again.
Aren’t they pretty? When these are soft, go ahead and add to your steak and mushrooms, then toss together!
At this point, you can toast up some bread, or cut up a baguette. I sliced some French bread that I had milling around the breadbox, and popped it into the toaster. Fancy, I know.
I served it alongside a bowl of sausage corn chowder that I spiced up with a couple jalapenos because i was in a “You Pick Two” kinda mood.
Steak Skillet Sandy
- half a pound thinly sliced steak
- 8 oz sliced mushrooms
- 2 medium sweet onions, thinly sliced
- 1 bell pepper thinly sliced
- black pepper
- All Purpose Seasoning Of Choice
- chipotle sauce
Season beef with pepper and APSOC. Saute in heated skillet one minute per side til brown, and just barely cooked. Set aside. Bring skillet up to temp, add olive oil, and mushrooms. Season and cook til softened, then set aside with steak. Repeat with peppers and onions together.
Assemble sandwich with bread, and sauce. Try not to eat the entire recipe alone 🙂
A. I love my mixing bowls, we got them as a wedding present 🙂
B. I LOVE this photo!!!
I snapped this last night after expertly removing this bundle of painter’s tape from the kubb pieces I was finishing up… I kinda thought it looked cool.
In other news, my Monday Madness is over as of today… wohooo! I am nearly trained, and won’t have to take any more classes until October! I will be celebrating by having two busy but very fun weekends ahead of me!
For Valentine’s Day my dear sweet husband decided to make me a homemade gift 🙂 A couple months ago I discovered this chair on Ana-White.com and immediately envisioned the back of the chair being turned into wall hangings that would flank the window in my living room: the last wall to be decorated.
I wish that I had a picture of these beauties sanded, and finished. I don’t. They aren’t there yet. Matt DID finish them for V-day, but has been MIA in terms of sanding and finishing. Hopefully this weekend will be a different story!
Without further ado………