I'm finding it very difficult to stay away.
One thing I've discovered about not blogging is that I enjoy blogging. I also blog in my head all the time. A blizzard in August? Well I'd write it like this. Travis' first day of school? Hasn't happened yet because of a persistent sore throat? But I'd write it like this. I miss it, plus I'm feeling pangs of guilt over three books I've received but have yet to review. I miss the writing, I miss the connections, I miss blogging.
So coupled with the fact that stopping blogging didn't help my time management at all, (I just found other things to take me away from what I should be doing. The good news is I managed to finish a post-consultant rewrite of the screenplay but that didn't take me any closer to getting the stuff I needed done done) I'm going to resume this exercise in vanity.
As an aside, while I'm talking about vanity, thank you for all of the wonderful comments. I specifically didn't allow comments on my "goodbye" post because I didn't want to turn it into a head swelling plea for kind words. But, of course you thwarted those attempts, and I'm humbled by your words and emails. Of course I'm also aware of the maxim that the best way to have people say nice things about you is to retire, leave, or die. Now I've done two, and I'm not ready to try the third quite yet, but thanks.
So, on with the post I wrote last night in my head while cooking supper. While I've never been to Philadelphia, city of Brotherly love... Broad Street Bullies... and Cheese steak sandwiches and all, I do make an enjoyable steak sandwich. One I enjoy more than any of the incantations of steak sandwiches than I've had. This is last night's version.
I slice onion's thinly and half them, so they aren't rings. Sautéed (ideally in olive oil but I haven't had any in awhile) until they just start to caramelize, then I add a large dollop of minced garlic and sauté briefly, seasoning with salt and pepper. Add thinly sliced steak (I try and use Sirloin strip), season with Roast Garlic and Red Pepper seasoning, and sautée more until the steak is almost done.
By the way, if you leave the steak frozen you can slice it thinner. Thaw before cooking. I added a touch of truffle oil and a generous amount of slice morel mushrooms (these were reconstituted dry ones - courtesy of my wonderful brother) and sauté until done. Served on toast (subway buns were not an option here this week) topped with blue cheese (courtesy a client who brought some up from Ottawa). Don't over do the cheese so it doesn't over power the rest of the sandwich.
I usually serve it with home-made fries, but last night was with my favourite "baked" potatos. They are simple and can be done in the oven or on the Barbeque. For each packet use a couple of hearty slices of onion, and a potato thinly sliced. Place on a sheet of aluminum foil and season with salt and pepper. Add a dollop of butter and grate chedder on top. Fold the foil to make a sealed packet and bake for 45 minutes in a 350 oven.