Life in Dishes

We need to go grocery shopping. Usually, I’m all over the task midweek, when the stores are quiet. It’s because the weekend crowds give me a headache. Plus, during the week, I don’t have to worry about my 3-year-old sidekick tagging along tossing random Dora treats in the cart (and slowing down my pace.) Last week, I missed my trip due to illness, exhaustion and my husband’s frugal request. “Let’s wait for two weeks before we go shopping. There’s stuff in there,” he said. If I was feeling better I would have ignored him, as I always do. He lives by the “just what you need” credo, not the “just…

Those Chick-fil-A cows would really like it at my house we “eat mor chikin” than anything else. I don’t fool with beef too much because it’s a little too temperamental to be such a hearty protein. If you cook it too fast or too long, it turns all chewy. The only techniques I’ve found to produce tender, palatable textures from beef are: 1. Buying the expensive cuts for about $12 to $19 a pound2. Eating it rare, medium rare or medium well, because as soon as it’s well done, it becomes too dry and chewy.3. Cooking it slowly enough(stewing, roasting, braising)to break down the membranes that make it tough. But…