re: WFDT

Black beans in wild rice
Ribeye
Some flavor of barefoot wine

BR, I marinate flank steak overnight in olive oil, worchestershire, lime juice, sliced onion, garlic, salt and pepper.

I cook it on a broiler pan at 450, about 4-5 min per side. I like to take the drippings at the bottom of the pan and thin it with some water and Better Than Bullion beef, to make an au jus dipping sauce.

I like to serve it over sliced French or Italian bread and pour the sauce over it.

Got a food saver? Vaccum seal the marinade in it.. The point of the maridane is to help break down the tissues and tenderize it. Flank meat can be tough.

You could also use a tenderizing hammer and grill per ususal, I guess?

Cut off a ration for tonight
Marinate the rest
Cook later
Profit

Thawed out some chick sausage gumbo
Rice

quote:

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Popeye's = "eating like a king?"

jesus what is this country coming to

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I didn't mean it like that breh.

I meant it as Walt just eats whatever the frick he wants (like a king).

Ended up cookin lentil soup

Ham and eggs, homemade bread, milk.

had my open-faced sandwich at 5:45 .. was hungry by 7 so I went to the store and got a pound of ground beef and a pound of ground pork plus an onion and two bell peppers .. I had everything else I needed in the house to make a chili so I made a big pot and had dinner at 10 pm. it was quite good.

my secret: toast a tbsp of cumin and a tbsp of coriander (both ground) on the stove over medium heat for about 6 minutes then put that in the pot when you at your vegetables to the meat along with the tomato sauce. I also add 2 tsp of adobo sauce and a bottle of dark beer. plus a couple other things I don't wish to divulge.