It's been a long while

I shouldn't have let y'all with out a dope beat to step to (please tell me if you were born in the early 80's to 90's you are now singing Aaliyah, it will make my heart happy). I've been avoiding blogging. Not because I didn't have lots of wonderful recipes and gym antics to share with you...nope. I got behind, and then I started feeling guilty (why, I couldn't tell you I think I only have a few readers but still). Just the IDEA of trying to play catch up made the sheer task of writing seem overwhelming. Living a life with high anxiety is something else I tell you. Last night as I was struggling to stay away watching the end of a baseball game I was very interested in, I had this grand epiphany. What if I didn't play catch up but just started where I was.

So I had my morning meeting. I dropped the natives off at school and here I am taking a moment to blog, update fb, and post to IG. Who knows if I'll feel accomplished after but at least I won't be staring at the backlog of life feeling like some tidal wave is going to crash over me and crush me. This probably means I'm using writing as avoidance for something else but hey, a check mark on the task list is a check mark! This week we have Gobble. Gatherer chose some "nicer" options because it is the 11 year anniversary of the time Hunter and I thought would be a good idea to put on fancy clothes and invite our friends and family to a really big party with fried chicken and cake (we got married for those of you who don't follow my subtle humor). Sirloin Steak with Cauliflower & Broccoli Gratin. It actually took longer to clean the kitchen than it took to cook the meal. All things considered I think you could probably make this one fairly easy without the meal kit. It had Gobble's classic shallot garlic confit short-cut as well as a short cut pre-made three-peppercorn sauce, but honestly you could probably just sauté some fresh garlic and shallots in butter and proceed with the rest of the recipe and my guess is you can buy 3 peppercorn sauce or a mix to make it. I avoid the inside aisles of the grocery store as I try to buy fresh and not premade ingredients. The exception falls when I'm cooking with Asian, Italian, or Mexican foods as I have to venture into those sections for some specialty ingredients. Also pasta and rice are staples and on the inside. As I type it out, maybe I hit the inside more than I think I do, oh well you get the idea.

Back to the recipe at hand. We ate separate from the Natives as Hunter and I were watching my Braves play and the Natives have 0 desire to watch and make it as annoying as possible to watch the game (unless it's bed time and they are avoiding sleep then erryone LOVES baseball, eyeroll). According to Hunter, when he went to serve them their favorite part of the meal, dessert, they had consumed all. Hunter gave his "it's good" I was a little more judgmental, I thought the steak was tough, and it was cooked rare with a great sear (I got that pan so hot I managed to set the smoke detector off when I put the steak on). I thought the gratin was the star and that hurts cause Gatherer loves her steak (sorry vegan, veggie, pescatarian friends). Sauce was good, I deglazed the pan with wine not water (wtf does that?).

Rated 3 sweet teas

I feel like I'd gotten a little too generous with my sweet teas. It was good, I'd make it again, but this wasn't Alain Ducasse gets another Michelin good or anything. To close this bad boy out for the day I'm going to channel my inner Aaliyah and dust myself off and try again, Imma do my thing and see how it goes. Thanks for hanging in and reading.