Food Stuff - Fiesta Night

Friday night was Fiesta Night, which is not an unusual food type at my home.   The ins and outs of the week took a toll on me in many ways.... and I was planning steak and baked potatoes.

But this is was my reply to a weary boring Friday night.  Make a Fiesta dinner.  I had two steaks, both from the reduced for quick sell pile, seriously cheeep, like under 3 bucks!!!!  (one Ribeye and one New York).  One was in my freezer and one had been in the fridge a few days. 

How I cooked the steaks.... (not a real recipe), but you can get the idea.   I salted and peppered them and got the pan HOT, and then placed the steaks on a pat of sizzling butter on a super hot pan.  While they were sizzling I added red onion slices and bits to cook around the edges.  After five minutes I stirred the onions to the side and  flipped the steak for four minutes.  (They were not fully cooked by design).

I took the steaks out and then trimmed and sliced.  I put the sliced meat back into the pan to sizzle with the red onions, with garlic powder, onion powder, chili powder, and about 1/3 cup Pace Medium picante sauce.    I cooked and sizzled for about 3-4 more minutes.

I had the corn tortillas in the next pan over warming up with a bit of cooking spray. (cutting back on fried.....)

That was about it, a side of shredded cheddar, some pretty lame lettuce from the old mother hubbard veggie compartments in my fridge, sliced limes, and well Corona and Tequilla if one is so inclined.    There was fresh salsa (Pico de Gallo), and sour cream.... and yes... a few chips. 

Ole'

Honey Soapy News!!!!

Hello everyone!

It is time to get more soap to my friends and family.  ( I am so very sorry for delays).  This spring the feature is honey and natural products to make pretty soap and some light scents.  I have started things off with four batches, and all the test are coming back good.  And it is pretty too!

Visit our soap page on Facebook
Love and Light
Toni

Worth the climb...you never know... be brave.

It was a new to me view.  The climb was only about 22 stories cut short by my fatigue. I was already 69 stories into a hike down  from Clementine.  Thus making the end total for that day 100 stories/floors 1200 ft elevation gain.  For novice trail gal (me) that was a lot and a goal achieved.   January 14th, 2018.   It’s beautiful to look up and be so alive. (The whole point of being out there is to live and feel alive).   It was  also very cool  (magnificent) to see the perspective of previous hikes on the other side base to top. It was a chance taken on a random trail....be brave, take courage and feel alive. New views and  a different angle of the sun on my face.  I feel grateful.  Thank you God and Earth🌞

Avery's Pond - Newcastle, CA 2017

Easy Cross Rib

I don’t have a recipe.  I just  went peeking online to see what others do with cross rib.  My usual go to for roast beef is boneless chuck roast, cooked in sauce or shredded for Mexican food.  This was a new venture and I wanted it to turn out well.  (also to practice on a less expensive piece of meat than Prime Rib).

I rubbed balsamic vinegar on the roast and then made a paste with rosemary, fresh pressed garlic, thyme, salt, pepper and olive oil and smeared all over the roast.  I’d like to give credit for a recipe, but I checked several sites and this was just my version of what I came up with after reading many.

I put it on the baking / broiler rack at 475 for 15 minutes. (online tips varied from 450 to "as hot as your oven will get).  Then I cooked at 350 for 45 mins.  My thermometer read 125 when I took it out.  I put it in a foil “tent” for 30 minutes.

While all that was going on, I steamed sliced red potatoes.  I also steamed carrots separately.  I did them separately because I do not like everything to taste like carrots or carrot juice and I did not want mushy potatoes.

Then I mixed the potatoes and carrots with a can of golden mushroom soup (I know, this is a cheaty hack...but this was after work on a Monday... #workingwoman). I added a soup can of water also.  Then simmered with salt, pepper, rosemary, thyme, and celery salt for about 10-20 minutes. 

Notes:
Next time add wine to the sauce and skip celery salt. My roast was 2.25 lbs.  The tips that I  had read online said that after the 15 minutes time at high heat temp, to figure about 20 mins per lb. (I think  this was a good tip for a medium rare roast).  I think the meat looks more red in my pictures than in actual reality.

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healing humans

healing humans


as the beautiful canyons are the cracks of the earth, broken humans are beautiful,
notice them

healing humans are like the mended breaks in pottery as the glue dries,
handle gently

to wound a healing soul is like stepping on a weary small child,
be kind

as their wounds bleed out, do not give up, God has not forgotten them,
have patience

as the Great Teacher reminds us, "Love each other as I have loved you."
love them

 Toni Coker-Gomez 2018

December food ....

Banana Cream Pie

Taquitos

Sourdough bread

Friday breakfast glory

Cheesey Potatoes

Pantry X-mas dinner

Classic pepperoni

Pepperoni w/green olive and feta

Dumplings

And with fried rice

Any questions.. post on my blog. 

Happy New Year.. eat well and in good company.