I’ll tell you something – things are changing around here faster than a speeding Dachshund.
Why does she always look guilty? Oh I know – because she usually IS!
So while change is good and inevitable in life, somedays, when things get thrown at you at all once, you have to stop, take a deep breath, and focus. Which I did several times this morning. And I’m sure that will be my mantra repeated with increasing frequency. With the impending closure on the new house, and the rental we are currently in going up for sale tomorrow, I’m definitely balancing a fine line of needing/wanting to pack and keeping this house looking presentable. Challenging, but doable.
Another facet to the changing times is that Alexander started his new job yesterday. Plus side? He loves his place of employment. The very minor downside? He is no longer home for dinner. It’s troubling him more than me, as evidenced by his comment to me yesterday afternoon, “Mom, I feel so bad, you’re alone because everyone is working! Doesn’t it bother you that no one is home for dinner at the same time anymore?”
Steak Pizzaiola – adapted from epicurious
- 4 (1/2-inch-thick) top blade beef chuck steaks (1 1/4 lb total)
- 1 tsp black pepper
- 1/4 cup olive oil
- 1 medium onion, thinly sliced
- 1 yellow bell pepper, cut into 1/4-inch- wide strips
- 6 oz white mushrooms, trimmed and thinly sliced
- 3 garlic cloves, finely chopped
- 3 tbs. red wine
- 4 Roma tomatoes, diced
Pat steaks dry and place between 2 sheets of plastic wrap. Pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Discard plastic wrap and sprinkle steaks with black pepper.Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil. (Do not wipe skillet clean.)
Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes. Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes. Add wine and cook until evaporated, about 1 minute. Add tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Season with pepper, and spoon vegetable sauce on top of steaks.