food

OM NOM NOM

We went to Fogo de Chao last night for my birthday. We've been wanting to try one of the Brazilian churrascarias since they opened here (hot damn, I even spelled that correctly the first time!). We took the kids, too. I suspect we will never have to endure another birthday dinner at Sizzler for the sake of the young lady in our house. I think she was in heaven. "NO. THAT NEEDS TO STAY GREEN SO I CAN HAVE MORE MEAT MOM." Also, "DO NOT TURN OFF THE MEAT FAUCET."

This is my carnivore child, yes.

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Tree hugging crunchy hippy freaks

I made dinner tonight. A cross rib roast from our meat CSA, with chard from our produce CSA, and rice leftover from last night :)

The roast? It could've used some more spicing - I didn't give it enough coating to get the flavors all the way down into the meat, but even without that? WOW, it was so good. I pulled it out of the oven at around 130F, and it sat for about 45 minutes while I cut chard and sauteed it in olive oil, garlic, and salt.

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For the sake of...

Conversation:
Me: After trying two recipes from the Sweet Melissa cookbook, I am willing to tentatively declare it a winner.
Earl: Yes, but clearly more tests are required.
Me: I am willing to continue experiments to further refine my findings.
Earl: For the sake of our bodies, perhaps you should make them only a couple of times a month.
Me: .. agreed.

Because the chocolate cake was SO GOOD.

Stuff and things

ob 'i suck at posting' comment.

Ok, so. I'm supposed to be at 75% of recovery for working out. I'm definitely at BEST at that point. I'm definitely not 100%. In another week or so I'm supposed to be back to 100%. Theoretically I can test for blue belt at that point. I should actually answer my questions and turn them in so I can do start actually prepping for that. Sprout is getting there. I'm pretty proud of her.

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