Saturday morning out refrigerator looked a bit bare. No ham, bacon, sausage or any meat to speak of. I did have a steak in the freezer, but I was lazy and didn’t want to take the time to thaw it, plus I hate thawing meat in the microwave, I think it ruins it.
What did I have? A .70 loaf of sesame bread from Walmart that I had in the freezer. I made a breakfast casserole with the remaining loaf to portion for next this week if we go back to Mayo. The slices were pretty thin, so I just put the naked pieces of bread in the toaster oven and heated up the bread on the lowest setting – I was just thawing it, not actually toasting it. Next up – three remaining stalks of asparagus, some Cabot cheddar cheese, eggs and one last tomato that needed to be used up or tossed soon.
- 2 slices bread
- 2 eggs, beaten
- 3 stalks asparagus, chopped
- 1 ounce Cabot cheddar cheese
- 1/2 large tomato, seeded and diced
- salt and pepper to taste
Scramble the eggs with the asparagus. This way the asparagus still has a bit of a crunch. Divide egg mixture between 2 slices of bread, top with 1/2 ounce shredded cheddar cheese. Broil in toaster oven for 3-5 minutes, or until the cheese gets all melty. Top with salt and peppered tomatoes.
The only thing that would have made it a bit better is some crispy crumbled bacon over the top. Next time I will definitely do that. Momma, I think you’d love this breakfast!
Tony laid low most of the weekend. He’s still quite tired. So I put a quick grocery store list together and headed out the door solo. I also wanted to stop by GFS to pick up some plastic containers. I bought 50 16 oz. containers with lids – the containers cost $4.49 and the lids were $3.79. They are freezer/microwave/top shelf dishwasher safe, so they are reusable. Over the weekend I made Michael Symon’s Cincinnati chili. I made a big pot of chicken noodle soup and these containers will be perfect to transport. Louise, I thought of you when I was there!
I nearly put this in my cart, but didn’t – a gallon of pickled jalapenos!!
Yesterday? I was bizzy in my kitchen most of the day. When Tony isn’t feeling that great, I have to restrain myself from constantly asking him if he needs anything. I am a Mother Hen that way. One of the first things I made was a pie dough for peach pie. In all the years I’ve been married to Tony, I had no idea that peach pie was one of his favorites. And to tell you the truth, I’ve never eaten a peach pie in my life! I am going to post that recipe later this week, but I think for my first peach pie AND my first time doing a lattice top, it turned out pretty good!
Over the weekend I bought a sirloin top round roast. Also known as a tip roast in some parts of the country, it’s one cut away from the tenderloin, so it’s super tender but just not as expensive. I got a 1.8 pound roast for $5.49. I marinated it in my favorite beef marinade, and left it out on the counter for a couple hours for it to get to room temperature. Earlier in the day I went to light our gas grill to make some salsa. Um, turns out I may have left the gas on the last time I cooked, so my tank was empty. When I ran errands yesterday, I ended up picking up a new tank. I took the old one out, put the new one in. Nothing. Now in all fairness, as many times as I have used our gas grill, I do sometimes light it out of order, which will not work if you don’t do it right.
After the third try, I just gave up. Tony took a look at it, and for some reason, it’s not working. I think we’ve had that grill for about 10 years, so maybe it’s just time for a new one. In any event, I had planned on grilling on the Weber, so it didn’t really matter. I did buy charcoal, so I wanted to cook the meat on indirect heat – meaning I had coals on either side, and I place the meat in the middle of the grill. I go to grab the lighter fluid. Dammit – empty! The grill Gods were against me! But, thanks to Mr. Google, I did a quick search “how to light coals without lighter fluid.” One of the first things I saw was a youtube video. This guy cut off the sleeves of his 100% white cotton shirt, soaked them in canola oil, and placed them in the bottom of the coals and used that as a wick to light the coals. And I’ll be damned if that didn’t work! These are what my coals looked like after about 15 minutes.
Um, for the record, I had too many coals – I could have used about 1/3 less than that. I make that mistake ALL the time. Take your meat off between 120-125 for medium rare. If you can see, one side of this roast was a little thinner than the other, so that was more medium, still tasty though!
I let it rest for about 10 minutes before slicing. I had 1/2 a baked potato on the side. Super simple Sunday dinner.
So, it’s been a while since I stepped on the scale, and to be honest, I had no idea where I was at. So I am up .6 from my last weigh in, which I consider to be maintaining, so with everything that’s been going on with us, travelling to Mayo, erratic workout schedule, I consider that a win. And yes, I realize I need to repaint my piggies.
Alright, time to get all my shit together for the day. I ended up making a HUGE batch of breakfast tacos to freeze, but I saved 3 out for breakfast this morning. It’s a cool 62 degrees this morning – love it!
Make it a great day!