BRAVE Birthday Food

I decided to keep the food kind of simple this year.  We were having the party in the middle of the afternoon (1pm-3pm) so it was right after lunch and I didn't want to do a full meal.

I decorated the gazebo with more plastic tablecloths and used BRAVE party supplies I got at Party City.  A tablecloth, plates, napkins, etc.  After a couple of games we took a break and enjoyed some food. 

On the menu:  

-"Gold"fish and chips:  Gold fish crackers and potato chips, represented by King Fergus

-Fruit and nuts: represented by the clan leaders

-Veggie Arrows with Ranch:  Celery and Carrot stick "arrows" in brown "sheath" cups with ranch dressing on the bottom, represented by Merida herself.

-Queen Elinor's Bear Claw Cookies

-Harris, Hamish and Hubert's Scottish Pies:  sweet buns

-Will 'o the Wisps punch

Instead of a cake Bug-A-Boo wanted cupcakes so we got those at Kroger.

For more of the BRAVE party please see the links below.  Thanks for your time and please comment below to tell me how you like our party.  Don't forget to follow my blog for more fun party, scrapbooking, home decor and many other project ideas.

BRAVE birthday Highland Games

Being BRAVE-the birthday party

Being BRAVE-the birthday party

Bug-A-Boo's fifth birthday was almost two years ago now but we still talk about how much fun her BRAVE party was.

We invited 12 of Bug-A-Boo's friends over on a beautiful day and had our very own Scottish Highland Games.

I wanted to try to keep some of the whimsy of the movie and incorporate the Will 'o the Wisps so I bough some light blue tulle and fishing wire and went to work.  Using the fishing wire and tulle I made some Will 'o the Wisps kind of like you make ghosts out of tissues at halloween.  I balled up a little head and tied some fishing wire around it and puffed out the bottom.  I wanted our guests to go right to the backyard (instead of going through the house) so I threaded the Wisps on some fishing wire and using some small stakes I made a path leading from the drive way into the back yard.   I also made a sign from foam core and the stakes from an old election sign.  I found a picture online of Merida following the wisps as well as some picture of Wisps and used my Cricut to cut out the letters.

When the guests got to the back yard there were even more Wisps floating in the sky between the trees.  Prince Charming is pretty tall so I had him hang the fishing wire from the trees high enough so that they were above his head.  This was quite a process since we couldn't see the wire.

I wanted our backyard to be like the square of the village in the movie where the Highland Games were held so we put up our 10 x 10 pop up tent and by using plastic table clothes that I cut and stapled together I was able to decorate the tent to resemble the "royal tent".

If we were going to do the Highland Games then we would have to have clans.  There were four clans in the film (MacIntosh, DunBroch, Dingle and MacGuffin) we had 12 kids so it was perfect...3 kids to a clan.  I went to Joann's and found four different kinds of tartans that were similar to those in the film.  I made sashes out of them.  Then I went to Michael's and found "Make your own buttons".  I went online and found the family crests for each clan that were used in the film and made buttons out of them.  These buttons would fasten the sash on each kid.

When each guest arrived they randomly drew a button out of the bag and that told them which clan they were in.  Since it was Bug-a-Boo's birthday she got to select her clan ahead of time (she chose DunBroch, of course).

As the guests arrived they all explored the yard to see the different areas of our "Kingdom".  There was the Royal tent of course and the different sections for our games, CornHole, Archery and Caber Tossing.  The big hit was the Crafter Carver's Cottage or the home of the Scaffy Witch.  We turned Bug-A-Boo's playhouse into the witch's cottage and had a special area set up which was my favorite part of the party.

We set up a little table near the cottage and covered it with burlap.  Next to it I had Prince Charming stand up an old log and we put a cauldron on top of it.  On the table I had a pen and some index cards that I had printed the following message on..."My wish for Sydney's fate is..."  I then had a sign with instructions for the guests.

"Write your wish for Sydney's fate on a card and drop it in the cauldron.  Make sure to write your name on the card too so she knows who it is from. - The Crafty Carver (aka Skaffy Witch)"

The messages that she received were priceless, wonderful and special and I'm so glad I did this.

For more of the BRAVE party please see the links below.  Thanks for your time and please comment below to tell me how you like our party.  Don't forget to follow my blog for more fun party, scrapbooking, home decor and many other project ideas.

BRAVE birthday Highland Games

BRAVE Birthday Food

I'm back!

Wow!  It has been a really long time since I have done a post on this blog.  Almost exactly a year.

I have done so many things this past year and have meaning to put up so many posts but time has gotten away from me.

I have been working hard on being a Girl Scout Daisy leader, which has required a lot of planning and creativity, and I can't wait to share some ideas with you all here.   I have also done a Wilderness Explorer birthday party for Bug-a-boo and am currently in the planning stages of my final Birthday Party hurrah...a Harry Potter themed party.

Between Girl Scouts and a Harry Potter party I am feeling really creative and want to share it.  I know that in my search for ideas the internet and other blogs have been invaluable and I hope that maybe this blog will help someone else get some fabulous ideas.

In a two past posts (BRAVE Birthday Party and Finished Items for Brave Party) I talked about how Bug-A-Boo wasn't sure if she wanted a party at home or not and that just in case I was gathering ideas for a BRAVE party.  Well, she decided that it would be BRAVE and the party was a big success so I'll start my return with the final product of the BRAVE birthday party.

Stay tuned...

Weekly Dinner Menu: April 14-20

I know I said I was going to explore another cookbook for this week's meal plan, however, I'm leaving town on a family matter so I'm not going to post recipes this week.  Next week in honor of Earth Day our family is going vegetarian.  Check back for the following yummy vegetarian recipes:

Sunday:  Black Bean Burritos
Monday:  Easy Fried Rice
Tuesday:  Gnocchi with Butter Thyme Sauce
Wednesday:  Dad's Egg Sandwich and Hashbrowns
Thursday:  Tortellini-Tomato Toss
Friday:  Quattro Formaggi Pizza
Saturday:  Chickpea Pasta with almonds and parmesan

See you next week.

Weekly Dinner Menu: April 7 - 13

This week's meals are all coming from one cookbook.  I like to do this a lot.  I have a pretty large collection of cookbooks and I figure that if I have the books I may as well use them.  Sometimes I will pick one book and all of my recipes for a week will come from one book.  This allows us to try a lot of new things and find recipes that I really like (and a few that will never be made again).
This week I have chosen a book from one of my favorite Food Network celebrity chefs, Sandra Lee.  The book is Sandra Lee Semi-Homemade Cooking 2, which I picked up at Big Lots for $5.00.  The book is broken into nine chapters:  Italian, Mexican, Asian, BBQ, Comfort Food, Light and Healthy, Slow Cooking, Everyday Dinners and Special Occasions.  I have chosen a meal from 7 of the 9 chapters and have paired some sides, dessert and cocktails with a few.

DISCLAIMER:  I have not tried any of these recipes before.  They are all new to me as well so we will be testing them out together.  Let me know if you try any and what you think.

Sunday-Italian
Lasagna

Servings: 6 to 8, prep time: 20 minutes, baking time: 30 minutes

INGREDIENTS:

• 1 package (16 oz) lasagna noodles
• 1-1/2 lbs ground beef
• 1 medium yellow onion, finely chopped
• 2 cans (10-3/4 oz each) condensed tomato soup*
• 2 Tbsp apple cider vinegar
• 1 Tbsp dried oregano
• 1 tsp bottled minced garlic
• 1 container (16 oz) small-curd cottage cheese
• 1 package (8 oz) shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350.  Cook noodles according to package directions.  Drain.
2. While noodles are cooking, brown beef in a large skillet over medium heat; drain.  Add onion, tomato soup vinegar, oregano, an garlic.  Simmer for 20 minutes.
3. Lay noodles lengthwise across bottom of a greased 13x9-inch baking dish.  Spread a layer of cottage cheese over noodles.  Add a layer of meat mixture, then cover with mozarella cheese.  Repeat for three layers.  Finish with a layer of cheese.
4. Bake about 30 minutes or until bubbly and cheese is golden.

*NOTE:  I have never made this recipe and after reading some reviews of it, as well as an entire article in the New York Times about it I decided to make a change.  Instead of 2 cans of tomato soup I decided to use a 22 oz jar of our favorite spaghetti sauce.  Still quick and easy and I can only assume tastier than tomato soup.  I do not believe that tomato soup should ever be used as a pasta sauce.

OPTIONAL SIDE:

• salad

ADULT BEVERAGE:
Scropino
servings: 2, prep time:  3 minutes


INGREDIENTS:

• 2 scoops lemon gelato or sorbet
• 3 oz citrus vodka
• 3 oz lemoncello
• Italian Prosecco or sparkling white wine
• Lemon slices, for garnish

DIRECTIONS:

1. In a blender, combine gelato, vodka, and lemoncello.  Blend until smooth.
2. Divide between 2 glasses, then add Prosecco to fill glasses.  Garnish with lemon slices.

Monday-Asian
Crispy Orange Beef

INGREDIENTS:

• 1-1/2 lbs flank steak, cut into 1-inch strips 
• salt and pepper
• 1/2 cup all-purpose flout
• vegetable oil for frying
• 1 tsp minced garlic
• 1 Tbsp canola oil
• 1/2 cup orange marmalade
• 1 cup beef broth
• 10 small dried Thai chiles
• 1 tsp soy sauce
• 2 tsp cornstarch

DIRECTIONS:

1. For the beef, season flank steak strips with salt and pepper, then toss with flour.  Shake off excess flour.
2. In a large skillet, heat 1/4 to 1/2 inch vegetable oil to 365 degrees.  Working in batches, fry flour-coated steak strips until golden brown, about 3-4 minutes.  (Do not crowd pan)  Drain on paper towels.  Set aside and keep warm.
3. For sauce, in a medium saucepan over medium heat, saute garlic in canola oil until fragrant.  Add orange marmalade, 1/2 cup beef broth, chiles, and soy sauce.  Bring to boil; reduce heat and simmer for 5 minutes.  In a small bowl, stir cornstarch into remaining 1/2 cup beef broth.  Stir cornstarch mixture into simmering sauce.  Return to simmer for 3 to 4 minutes until sauce thickens.  Pour over beef and serve.

OPTIONAL SIDES:

• dumpling soup
• edamame
• white rice

Tuesday-Mexican
Grilled Fish in Corn Husks with Rice and Beans

INGREDIENTS:

• 1 box Spanish Rice mix
• 1 can black beans, drained
• 4 halibut fish fillets
• 2 Tbsp fresh lime juice
• 1 packet Fajita seasoning mix
• 4 ears corn with husks
• 2 Tbsp butter, melted

DIRECTIONS:

1. Prepare rice according to package directions, adding beans during last 5 minutes of cooking time.
2. Meanwhile, sprinkle fish with lime juice and all but 1 Tbsp fajita seasoning.  Remove husks from corn and cut corn into 3-to 4 inch chunks.  Wrap husks around fish, tying with kitchen string to secure.  Brush corn with melted butter and sprinkle with remaining fajita seasoning.
3. Grill fish directly over medium heat for 5 minutes.  Turn fish over and grill 5 minutes more.  Grill corn alongside fish, turning frequently.

TIP:  To lock in moisture, soak the corn husks in water for several hours before wrapping the fish.  To grill corn without burning, remove the tip of the corn at the silk end of the ear.  Soak the corn in water for one hour.  Then, grill corn for 15 minutes, turning every 3 minutes.

Wednesday-BBQ
Cowboy Tri-Tip


INGREDIENTS:

• 2 Tbsp chili powder
• 2 Tbsp cumin
• 1 Tbsp Lawry's seasoned pepper
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1-1/2 lb tri-tip roast
• kosher salt
• 1 26 oz jar pasta sacue
• 1 Tbsp chili powder
• 1 tsp dry mustard
• 2 Tbsp Worcestershire sauce
• 1 Tbsp honey

DIRECTIONS:

1. Preheat grill for medium-direct heat.
2. For dry rub, in a small bowl combine first 5 ingredients.  Set aside
3. Rinse roast with cold water and pat completely dry with paper towels.  Place roast on plate or platter and season with kosher salt.  Rub a generous amount of dry rub into both sides of meat.  Let rest for 10 to 15 minutes.  Repeat rub and rest 2 to 3 times until all seasoning is used.
4. While meat is resting between rubs, prepare BBQ sauce.  In a saucepan over medium heat, combine the last 5 ingredients.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  Set aside.
5. Grill roast about 20 minutes for medium-rare, turning and mopping with sauce every 5 minutes.  Transfer roast to cutting board.  Tent with foil; let stand 10 minutes.  Cut roast diagonally across grain.  Serve with extra sauce.

OPTIONAL SIDES:
Baked Beans
Cornbread Muffins

Thursday-Comfort Food
Clam Chowder in Sourdough Bread Bowls
















I am going to go one step further and make this even easier...

INGREDIENTS:

• Sourdough bread bowls, for serving
• 2-3 cans of Campbell's Chunky New England Clam Chowder
• fresh ground pepper

DIRECTIONS:

1. Bake bread according to package directions.  Cut out top and center of bread to make bowl.
2. Cook soup according to label directions.  Pour soup into bread bowl.

OPTIONAL SIDES:

• salad

Friday-Slow Cooking
Beer BBQ Chicken




INGREDIENTS:

• 1 tsp canola oil
• 4 lbs chicken breasts and thighs, rinsed and patted dry
• salt and pepper
• 2 medium onions, cut into wedges
• 1 cup dark beer or ale
• 1-1/2 cups barbecue sauce

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat.  Season chicken with salt and pepper.  Working in batches, brown chicken on both sides.  Place browned chicken in a 4-to 5-quart slow cooker.  Add onions to slow cooker.
2. In a bowl, combine dark beer and barbecue sauce.  Pour mixture over chicken and onions in slow cooker.
3. Cover and cook on high-heat for 3-4 hours or low heat for 7-8 hours.

OPTIONAL SIDES:

• scalloped potatoes
• green beans

Saturday-Everyday Dinners
Baked Pork Chops with Sweet Potatoes and Pears

INGREDIENTS:

• 3 large sweet potatoes, peeled and quartered
• 3 pears, peeled, quartered, and cored
• 1/3 cup chopped pecans
• 1/3 cup brown sugar, packed
• 3 Tbsp plus 1/2 cup all-purpose flour
• 3 Tbsp butter, melted
• olive oil cooking spry
• 2 eggs, beaten
• 1 cup Italian seasoned bread crumbs
• 1 Tbsp herbes de Provence
• 4 bone-in pork loin chops, 3/4 inch thick

DIRECTIONS:

1. Preheat oven to 350 degrees.  In an 8-inch square baking dish, combine sweet potatoes and pears.  In a small bowl, combine pecans, brown sugar, 3 Tbsp flour and the butter to make a paste.  Crumble mixture over potatoes and pears.  Set aside.
2. Spray a roasting pan and rack with cooking spray.  Place eggs in a shallow bowl.  Place 1/2 cup flour on plate.  Place bread crumbs and herbes de Provence on another plate and mis well.  Dredge pork chops in flour.  Dip in eggs, then in bread crumb mixture.  Arrange chops on rack in prepared pan and coat lightly with cooking spray.
3. Bake pork chops alongside sweet potatoes and pears for 20 to 30 minutes or until chops are cooked to desired doneness and sweet potatoes and pears are tender.

Another cook book exploration next week.  Stay tuned.

Weekly Dinner Menu: March 31-April 6

This week brings us Easter and The Detroit Tigers home opener (which in our house is an unofficial holiday).

Sunday
Carrot Crescent Rolls filled with Egg Salad
from Hungry Happenings




Happy Easter!  We usually celebrate with family, in the middle of the afternoon we have our big meal so by dinner time we aren't really hungry but I like to have something light in case we get hungry.  This is the perfect meal.

INGREDIENTS:

• 1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet*
• 1 egg (whisked with 1 tsp of water to make an egg wash)
• Yellow and Red liquid food coloring (the kind from the grocery store is fine for this recipe)
• 1-1/2 cups of your favorite egg or ham salad
• 1 bunch of fresh dill or parsley

*if you can't find this product, you can use sheets of puff pastry, or use crescent rolls and pinch all the seams together.

SPECIAL EQUIPMENT NEEDED:

pizza cutter or knife

6 metal cream horn molds

pastry brush

non-stick aluminum foil lined baking sheet

DIRECTIONS:

1. Preheat the oven to 400 degrees.
2. Unroll the Crescent rolls onto a cutting board.  Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips.  Brush one strip with egg wash.  Roll the strip into a 17"-18" long log. 
3. Wrap one dough log around each cream horn mold.  Repeat.  Be sure your dough does not hang over the open end of the cream horn mold, as it will make it difficult to remove once baked.
4. Line a baking sheet with non-stick aluminum foil or parchment paper.  Squeeze about 30 drops of yellow food coloring in a small bowl.  Add one or two drops of red.  Stir to create orange.  Brush the orange all over each carrot shaped dough.  Set carrots on a lined baking sheet.
5. Bake for 6-8 minutes.  Carefully remove from the cream horn by holding the carrot in one hand and using the other to twist the mold and gently pull it out.
6. Fill each carrot with egg salad or ham salad.  Press a few sprigs of dill or parsley into the egg salad for a decorative effect.

OPTIONAL SIDES:

• green salad

Monday

Philly Cheesesteak Sloppy Joes
from Rachael Ray



INGREDIENTS:

• 4 Tbsp olive oil
• 1 lb ground sirloin
• 1 softball-sized onion, chopped
• Kosher salt and pepper
• 1/4 cup steak sauce, such as A-1
• 1 cup beef stock
• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• 1 cup shredded provolone cheese
• 4 ciabatta rolls, hoagie rolls, or 6-inch lengths of Italian bread, split

DIRECTIONS:

1. Heat 1 Tbsp of olive oil, 1 turn of the pan, in a large skillet over medium-high heat.  Add the beef and cook 5 to 6 minutes, crumbling with a wooden spoon as it browns.  Add the onion and season with salt and pepper.  Cook until the onions are tender, 7 to 8 mins.  Stir in the steak sauce and beef stock, bring the mixture up to a bubble, and cook for 2 mins.
2. While the meat is cooking, melt the butter in a small skillet or saucepan over medium heat.  Stir in the flour and cook for 1 min., then whisk in the milk and let it come up to a bubble.  cook for a minute or two to thicken, then stir in the cheese.  Remove from heat.
3. Spoon the filling onto the roll bottoms and top with the super thick provolone cheese sauce.  Set the roll tops in place.

OPTIONAL SIDES:

• salad 
• chips

Tuesday
Crockpot Bacon Cheeseburger Soup
from Family Fresh Meals



INGREDIENTS:

• 1 lb ground beef
• 1 cup onions, diced
• 2 cups shredded sharp cheddar cheese
• 1 can diced tomatoes
• 5 strips of bacon, cooked and crumbled
• 1/2 cup celery, chopped
• 1 cup carrots, shredded
• 2 cups potatoes, cubed
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1/4 cup flour
• 1 cup milk
• 3-4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Start by sauteing onions and browning your beef together, until meat is no longer pink.
2. Combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour
3. Stir to combine ingredients.  Cover and cook on LOW for 7 hours.
4. When 10 minutes are left, you are going to add a thickener and your cheese.  to make the thickener, combine milk and flour.  Whisk until clumps are gone. 
5. Uncover the crockpot and stir in cheese and thickener.  Cover and cook for the remaining 10 minutes, until cheese is melted.

OPTIONAL SIDES:

• salad
• bread

Wednesday
Crockpot Chicken Tacos
from Love Always Mommy



INGREDIENTS:

• 4 boneless skinless chicken breasts
• 1 packet taco seasoning
• 1 jar mild salsa
• tortillas
• toppings (cheese, sour cream, etc.)

DIRECTIONS:

1. Put your chicken breasts in your crock pot, pour the taco seasoning over the chicken breasts.  Then pour the salsa on top.  Set crock pot on low and cook for 4-6 hours.  You should be able to shred the Chicken with a fork.
2. Put some chicken in a tortilla and top with whatever you wish. 

OPTIONAL SIDES:

• chips and salsa
• spanish rice
• refried beans

Thursday
French Dip Panini
from our Family Favorites File, adapted from Rachael Ray



INGREDIENTS:

• 4 Tbsp butter, softened
• 1 shallot, finely chopped (optional)
• 1 Tbsp cornstarch
• 2 cups beef broth
• 1 lb sliced roast beef
• 1 pkg Flat Out! flat bread
• 4 oz pepper jack slices

DIRECTIONS:

1. In a medium saucepan, melt 2 Tbsp butter over medium heat.  Add the shallot and cook 1-2 minutes.  Add the cornstarch and cook for 1 minute.  Whisk in the beef broth.
2. Add the roast beef to the sauce and warm over low heat.
3. Butter the outside of one piece of flat bread.  Put roast beef and cheese on bread.  Fold in half and press on a grill.
4. Divide remaining roast beef sauce into small bowls for dipping.

OPTIONAL SIDES:

• onion rings
• vegetable of your choice

Friday
Michigan Dogs with Cheese Sauce
from Rachael Ray



Today is the Detroit Tigers Home Opener vs. the New York Yankees.  I am originally from the Detroit area and I grew up watching the Tigers.  My whole family are huge Tigers fans and when I married Prince Charming he jumped right on board.  Now even Bug-A-Boo gets into the spirit of opening day. Since her first Tigers Home Opener, in 2008, we have had our picture taken together in our gear.

2008

2009

2010

2011

2012

INGREDIENTS:
Michigan Sauce:

• 1 Tbsp olive oil
• 1/2 lb ground beef chuck
• 1 Tbsp chili powder
• 1-1/2 tsp smoked sweet paprika
• 1-1/2 tsp ground coriander
• Kosher salt and pepper
• 1 Tbsp tomato paste
• 1-1/2 cups beef stock

Cheese Sauce:

• 2 Tbsp butter
• 2 Tbsp flour
• 1-1/2 cups milk
• 1 cup shredded yellow cheddar cheese
• 1/2 cup yellow mustard

Other:

• 8 large all-natural pork or beef hot dogs
• 8 bakery hoagie, sub or hot dog rolls, split open like a book

DIRECTIONS:

1. Heat a griddle over medium-high heat.
2. Bring a few inches of water to a boil in a deep skillet.  Reduce heat, keeping the water at a low boil.
3. Make the Michigan sauce:  Heat the olive oil, 1 turn of the pan, in a saucepan over medium-high heat.  Add the ground beef and brown, 5 to 6 minutes, crumbling with a wooden spoon as it cooks.  Sprinkle with the chili powder, paprika and coriander; season with salt and pepper.  Stir in the tomato paste and cook 1 minute, then add the stock.  Reduce the heat to simmering.
4. Make the cheese sauce:  In a small saucepan, melt the butter over medium heat.  Add the flour and cook 1 minute.  Whisk in the milk, season with salt and pepper, and cook until thickened, 1 to 2 minutes.  Melt the cheese into the sauce.  Whisk in the mustard and reduce the heat to low.
5. Add the dogs to the boiling water and cook 4 to 5 minutes to heat through.  Remove the dogs, split them lengthwise, and open like a book.  Place on the hot griddle long enough to crisp the inside of the dog as well as the casing, a few minutes.
6. Nestle the dogs in the rolls and top with both the Michigan and the cheese sauces.

OPTIONAL SIDES:

• corn-on-the-cob
• chips
• Apple Pie for dessert

Saturday
Classic Steak Frites
from our Family Favorites File adapted from Redbook Magazine


INGREDIENTS:

• 1 Tbsp olive oil
• 20 oz boneless NY Strip Steaks
• 12 oz bag of Shoestring Fries
• Salt and Black Pepper
• 1/4 cup of brandy or bourbon
• 1/2 cup heavy cream

DIRECTIONS:

1. Cook fries according to package
2. Season steak with coarsely ground black pepper and salt.
3. Heat a large cast iron skillet over medium heat.  Add olive oil.  When heated add steaks.  Cook 3-4 minutes on each side.  Transfer to plate, keep warm.
4. Remove skillet from heat and add bourbon.  Raise to medium-high heat and bring to boil.  Add cream and cook over high heat until reduced or thickened, 2-3 minutes.  Stir in 1/4 tsp salt.  Pour over steaks.

OPTIONAL SIDES:

• steamed broccoli or asparagus

Next week I'm going to explore one of my cookbooks.  Check back to see which book and which yummy recipes.

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