Friday, April 03, 2009

Orange Marker

Zoe is covered in it. And since I believe this will be a random updating, starting with that random bit of information is a good start. She's drawing her letters. She just asked if she could draw a note on her hand or something. If she wants something and she's just thinking she's the first ever to come up with the idea of wanting that thing, she says, "Can we go to Fratelli's for pizza or something?" or "Can I have gummy bears or something?" As if something is an option.

Speaking of food I made the most delicious thing I've ever made. Last week, I went to my butcher (see? Mountain Town has some of the basic necessities) and asked if I should get a flank steak or something. He's prone to suggesting the prime rib eyes ($17.99 a pound. Haven't splurged yet. But did buy the Kobe beef burgers). He took a flank steak and said, let me do something first. So he took it, butterflied it, and put it through his tenderizer--I think he called it a ricer. I didn't look at it. I took it home and proceeded to convince Erik that we should go to dinner.
But on Sunday I decided to make the flank steak. Usually I marinate for an hour or so in something. I made up a Korean sauce with sesame oil and soy sauce. And then I waffled for an hour about whether I really wanted to make that. I looked online for awhile. I tried to convince Erik that I should do something new. He truly did not care.
So I found a recipe about braciole or pinwheels. I had none of everything. But I had some of a few things in some recipes. So I julienned some red pepper, some carrots and some scallions. I grated some fontina. On the one side of the steak, I layered the vegetables and topped with cheese. I rolled it up and stuck it shut with some gigantic skewers. Erik grilled the packages for 6 or 7 minutes a side.
We ate them with rice pilaf. I had never been so happy.
Tonight, I think I'll take that leftover rice and stuff some porkchops. With a little more fontina.

And, in the revising world, I'm working on the manuscript that did not win but finalisted. It's close I think. I re-read it today and didn't cringe. That's a good sign. I had to axe three whole chapters and might have to delete one more but I complicated one of the already complicated essays and in doing so, think I found the narrative thread through the whole thing.

And I'm happy that Hightouch and Dr. Write invited me to poetate this April. I'm already behind but I'm trying to keep up with their good work.

It's snowing here. We're staying in even though it's Gallery Stroll downtown. We went in March and it was super fun but cold then. We'll go in May when there's a 50% chance it will be warm. It's supposed to be 64 degrees here on Monday!

Edited to add. Actually, it's snowing sideways. The snow's smacked up against the east side of the trees. Erik is says we're just getting the tail end of the storm--flicked like an alligator.

4 comments:

lis said...

the flank steak concoction sounds delish. I think I have flank steak downstairs in my freezer, but I might be too lazy to do anything with it.

verification word: sphingl. tee hee.

Lisa B. said...

I don't eat meat so often, but when I do, a flank steak is high on the list of possible delights. Actually, I just usually make it for a party and then have some tastes. Yours sounds wonderful. Once I made one with a Vietnamese-style marinade--that was also awesome. I had lots of tastes of that one.

Dr. Write said...

I wish I was as resourceful as you are. I usually just grill the steak. That's how I roll. But what will I do today? I took some steaks out of the freezer....

Steve Fellner said...

It's really hard to hear about the meals you make. For a variety of reasons.