I returned from vacation this past Sunday, yet six days later, I’m still in vacation-mode.
This goes for food, workouts and anything productive. I’m still thinking that it’s okay to order a fruity drink at every meal or enjoy a Corona after my 15 minute laughing/being thrown around by the waves workout. Don’t worry – I, of course, repeated the workout every 2 hours or so. Maybe repeated the Corona, too.
I also want someone to cook every meal for me. And I would like dessert after every said meal. Can I also wear my bathing suit everywhere and read by candle light after the electricity goes out at 11 p.m.?
The 3 p.m. siesta took its toll every day this week. Sitting at my computer, I would close my eyes and hear the ocean.
Y’all, I just took my Passport out of my purse yesterday.
I’m in denial.
So I’m not in Mexico, but I am back to real life.
If you can call real life finally unpacking a suitcase full of sand and sorting through the seven checked-out library books that I AM going to finish before their due date. (wishful hoping).
I did create one spectacular dish this week. I randomly bought thin cut round steak at the grocery store on my “we have nothing in the fridge” trip. I toy with calling myself vegetarian, but I here I go buying steak. I’m blaming this one on Nick.
Upon purchase, I imagined creating some sort of Chinese steak spicy/sweet Mongolian-like dish.
After ten minutes of recipe researching, I decided to just use what was available in the kitchen, say a prayer and hope it turned out.
- 1 lb thinly-sliced round steak
- 1/4 cup whole wheat flour
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tps garlic
- .5 tbsp Szechuan sauce
- 1.5 tbsp brown sugar
First, trim the fat off of steak and cut into pieces. Coat the pieces in the flour. Add soy sauce and olive oil to pan (I used a wok) and allow to heat. Add garlic. Saute until slightly brown. Add brown sugar and szechuan – cook for 30 seconds. Add meat. Stir-fry until slightly crispy – probably 8 minutes on medium high.
This is probably one of my favorite meals. It was very quick and easy and tasted so good, which is key with me. If I have to prepare the food for too long, I just get sick of looking at it and suddenly when I sit down to eat, it just doesn’t look good. Back to the beef – It’s not overly saucy like you might find at your local Chinese restaurant, but good enough to enjoy every slightly crunchy bite (even if you are toying with calling yourself a vegetarian.)
Today I drove 3.5 hours total to fetch this little one, who only stops singing along (read: meowing at a very high pitch) if I turn the music up and sing to her.
Also, I had a wonderful breakfast. Jenna, this one’s for you.