Serendipity!

Serendipity by definitiion is the act of finding something valuable or delightful when you are not looking for it. Well without looking for it I certainly found a wonderfully valuable friend and sister in Chelsie! And we were able to share together along with two more friends in a great expedition to New York City this weekend. For both of us it was our first time seeing the big apple with our own eyes. We had quite the adventures and at the top of our list was visiting the famous and renowned Serendipity 3 on the Upper East Side. So we ordered a round of Frrrrozen Hot Chocolates! Yum, yum, yummy! What a wonderful and memorable treat... but more than the chocolate, more than the eclectic decor, and more than the wonder at all the famous people who have sat in my chair, the moment was made so much more remarkable by the ladies I shared it with!

The Steak Trial......

So, we decided that we wanted steak for dinner when we went to see Jeremy Camp at the Hylton Memorial Chapel and Outback Steakhouse is right there. Of course dinner was fantastic, but how do we make steak that good at home? I decided I would search for what the seasonings are that they use to make them so scrumptous. Upon looking at the "interweb", I found a recipe for the mystery seasoning. I was very skeptical, but I had to try it. It was so good, my kids were begging me for more.. Now you know it's good when they beg for more and it isn't a dessert.

Here it is: Your New go-to Steak Seasoning Recipe:
New York Strip Steaks
One Package Taco Seasoning- powder
One Pakage Italian Dressing Mix- powder
Approx. 2 teaspoons Olive Oil

Place your steaks out for 30 minutes to take the chill off
While waiting, open the packets and mix them together in a bag or shaker
Rub the steaks lightly with olive oil, top & bottom
Sprinkle generously the seasonings on your steaks, top and bottom
Use the back of a fork to rub in the seasoning
Grill to perfection

Voila!!!

Now That You Explain It Like That....

Well, hmmm...now when Chelsie explains the "pink socks" situation in such a wonderfully descriptive and heartfelt way, I find myself, shall we say, softening toward the pink socks. I'm all for team comradery and I am definately all for girlie, so it stands to reason that I should be all for pink socks right? I am not yet 100 percent there, but maybe with a little time I will come around!

Two weeks ago Chelsie sent a pumkin-cream cheese muffin home with me. AND? Well I had the same muffin just the day before from Starbucks, a rare indulgence on my part. So I was in the perfect place to make a comparison, although I already knew who the winner would be! Chelsie's was so riculously moist and fresh-er tasting. I could really taste the pumpkin in it That was the first flavor that registered, unlike the Starbucks muffin in which the first flavor to register was sugar. (For the record, I have nothing against Starbucks.) And knowing Chelsie, I'm sure it was a much healthier option in comparison. So I am placing my vote that Chelsie post the recipe asap! :)

Speaking of salads now. I humbly admit that I have become pretty adept at creating a ...creative salad. On the average day I eat at least one salad a day as a meal, and usually another one as a side with a meal. So after all these years of salads, I've had to get more creative. Now when I say salad I mean a fresh vegetable, and fruit assembly of ingriedients, and not a mixture of any sort slathered with mayo and oil and whatever! I just personally cannot consider that a salad. Although by definition: SALAD: food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens...I guess a salad could be anything really! I love organic, fresh, preservative-free foods, and salads fit the bill. So here is our favorite from this summer!


Heirloom Tomato Salad w/Garlic infused Olive Oil(serves 4)

4 T. extra virgin olive oil
3 small garlic cloves, thinly sliced
2 lbs. heirloom tomatoes* (any combination), halved or quartered
1/4 C. Chives cut into 1 inch peices
1/4 C. fresh basil, leaves torn if large
Coarse salt and freshly ground pepper

1. Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden (about 6 minutes). Transfer to a bowl and let cool.

2. Arrange tomatoes on a serving plate, and season with salt and pepper. Drizzle with the garlic oil, and sprinkl with chives and basil just before serving.
* I try to get an assortment of heirloom tomato varieties with bright colors and interesting shapes, it makes for great presentation and it is always a favorite at the events we've taken it to!

To Continue...The Story of the Pink Socks

Melissa is an inspiration to me as well. She has a vey special gift of letting you know how much you mean to her by crafting these every so thoughtful hand made cards, that words cannot describe. They find you with tears streaming and feeling very loved. Her way of always making me laugh, is incredible. But, let's boast a moment about Melissa and her amazing God given talent for making the most amazing salads! You might think leaves, dressing, ehhh it is all the same...No! Her salads are out of this world crazy good. She puts together things you would never think of and it works! Umm, and I am still waiting on the strawberry salad...

How did the pink socks come about? Well, let me give you some background... I was one of the girls who watched and cheered on the guys as we stood around hoping the P.E. teacher did not make us play. Now, I play on our church softball team. How did that happen? Last year I was minding my business keeping score for the team, when I was hit straight to the back of the head by a foul ball. After that I figured I might as well play if I can get hit just sitting here and how bad could it be? Primarily this is a guy's sport in my opinion, so I had to girlie it up. Keri and I were talking about needing a distraction since we were not very versed in the ways of softball. She talked about striped softball pants, and well pink socks just came to me. I wanted to support the ladies that were playing and help figure out what our distraction should be and well pink socks became the way to do that. The pink socks have become an entity of their own in our softball team. Men, yes men ask me about them all the time and say they would wear them. Melissa...on the other hand...does not care for my pink socks. I am working on her, I will wear her down...She will come to love the pink socks too.

Pie Weights...

This is how I remember it...I met the talented Mrs. Chelsie Throckmorton at church (Victory's Crossing) a few years back and we have thankfully become really great comrades in the time since. She is one of the most genuine people I know...I want to be more like her in that aspect....oh and she is a great cook and has an amazing gift for baking. Now I can hold my own when it comes to cooking, but baking, um no. I know my strengths and that is not one of them, I'll leave that to the experts. But Chelsie's passion for trying new things and modifying recipes definately wears off on you! So on one of our early outings we were wandering around a mall and made our husbands accompany us into Sur La Table. We "ooooh-ed" and "aaahhh-ed" over all the fancy cooking tools. I stumbled upon a small clear bag filled with what appeared to be giant BB's (I'm from Montana so my mind automatically goes to guns). Large silvery metal balls labeled "Pie Weights." Being the non-baker that I am, I'm sure the quizzical look on my face clearly explained to my friend Chelsie that I had no idea what these small, metal, marble-like objects were. She says matter-of-factly, "They are Pie Weights." And she looks at me as if I should know what they are just from that, like she expected me to reply, "Oh OK, that's what those are." But I just looked at her with that blank look and she says, "You put them in the pie and it makes the crust not bubble, you know keeps the air bubbles out." So that gave me a nice flawed mental image of what a pie weight does. In that moment I reflected on my 30+ years of pie experiences. I've maybe baked two pies ever, but I've had the occasional piece of pie here and there. But I never remembered having to pick the pie weights out of the pie before I ate a piece...but maybe the baker did that? Is there a professional Pie Weight removal pastry chef? How much do they get paid to do such a tedious job? All of this running through my head after Chelsie's explanation. So I ask her if you have to pick the pie weights out of the pie before you eat it? My question was honest, genuine...I still had no clue. And she laughed....and laughed...and laughed. Then she explained in a little more detail the roll of pie weights until I finally understood. When you bake the crust of the pie before filling it, you can place pie weights (you could also use beans or rice) evenly over the bottom of the crust and it helps prevent bubbling! Then you take them out just before the crust is finished baking....and then....you put the filling in!!! I guess I just needed the play by play. Well there it is. Pink Socks will be explained later......you'll just have to come back!