Well…I am officially a new Contributor at Geekmom! I’m really excited about this, and my first post went up today. I did a roundup of the 2013 Caldecott books, something I never quite managed to get up on this blog.
Archive: May 2013
Other posts on this project: Beach Quilt Do Over.
The pairs of 18.5″ x 2.5″ strips for this quilt have been pressed and turned into sets of 4 strips and laid out so I could arrange the quilt top.
My computer’s network adapter was fried earlier this week during one of the endless thunderstorms we’ve had here at The Shore, so I am only now posting about my wedding anniversary last weekend.
We were married on May 19, 2007, and this is the first year since my first anniversary in 2008 that I have not blogged on the exact date. This is because Adam and I decided to be brave and drop H at my mom’s for the night so we could head down to Revel in Atlantic City. It was the first time we’ve ever been separated overnight, and I was nervous the entire week leading up to it. But, she was thrilled to see her Nana, and we were able to Skype with her before her bedtime. She was in a great mood, having a great adventure. That made the entire weekend so much better, and I was able to relax after that.
Here are some of this year’s crop of Pigeon drawings! I think I have done this activity every year since I became a librarian.
I made this yummy, surprisingly straightforward dinner a while back (and added some asparagus to the mix). I love Steak au Poivre, or really anything peppery. The tips were nice for a weeknight when you don’t necessarily want an entire steak. I bought one nice sirloin steak, and it was more than enough to feed us both.
The steak was the easy part; the oven fries were more labor intensive. I started those waaaay before the steak. In the end, mine probably could have come out of the oven a little sooner. But, the fries weren’t fried, and overall this was pretty great. Both recipes are from Cook’s Country. These are the original recipes below, which serve 4.
Steak Tips au Poivre
Serves 4
“The browned bits left in the pan after cooking the steak tips are essential for this recipe and give complex flavor to the pan sauce. To release them, deglaze the pan with a combination of wine and broth”
1 1/2 pounds steak tips, cut into 2-inch chunks **Tips are from sirloin, so if you’re butcher doesn’t have them just buy a sirloin steak and cut it into chunks
1 tablespoon coarsely ground black pepper
Salt
1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 shallot, minced
1/2 cup red wine
1/2 cup low-sodium beef broth
1/2 teaspoon minced fresh thyme