Summer

My first blog posting. Or is it just my first blog..written on a blog. I guess both, since it's a verb and a noun, although I believe it is assumed if you blog, it's written on a blog, and not toilet paper.

Glad to get that out of the way.

It's July! The second half of the year begins today. And with it, the start of the final calender month of my twenties..With my thirties looming, Amy and I started running twice a day, 4 miles total, back in Feb. We did well with it, until her allergies became worse. I carried on myself for a little while longer, but ultimately stopped once the weather became hot n humid. And what better weather to start back up again, than July !

As far as diet goes, we were eating a lot healthier before the baby came along, but have since gotten better at moderation and portion control. We usually hit up the local farmers markets every other weekend for veggies, and the last few months have been great for berries at the store, at least down here. I'm usually of the mindset when it comes to dieting, that life's too short to miss out on the good stuff, but just minimize the portions and frequency when possible.. (Italian food /pasta is a good example,can't live w/o it, but limiting how often I have it, lessens the negative effect the carbs have on ma bell-eh).

Fact of the day : At least 16 countries have their independence day in the month of July.

*something very liberating about the summer apparently; written into our genome..

Recipe of the day:

I made this last week and it came out awesome. I didn't have sherry, so I sub'd in red wine, and rather than using the rice pilaf, I used couscous..

Pepper Steak and Rice Pilaf with Mushrooms

Prep Time:

12 min

Inactive Prep Time:

hr min

Cook Time:

23 min

Level:

Easy

Serves:

4 servings

Ingredients

Mushroom Rice Pilaf:
1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves

Pepper Steak:
2 tablespoons vegetable oil, 2 turns of the pan

Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry – eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

Directions

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork. sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.