jmcquown wrote:

> I bought a nicely marbled NY Strip steak. It was very thick and
> weighed 1.31 lbs. I don't have a huge appetite so I cut it into
> thirds and froze two pieces into smaller steaks for later meals.
>
> I simply seasoned the steak with S&P and sprinkled it with a little
> bit of garlic powder. Let the seasonings set for a bit, then seared
> it in a very hot small cast iron skillet. Turned down the heat and
> let it cook to medium rare. It was practically fork tender and oh so
> delicious!
>
> Before cooking the steak I boiled then smashed and roasted some multi
> coloured baby potatoes. Drizzled with olive oil and smashed.
> Everyone seems to have a recipe for them. All I can say is
> they're delicious. Crispy outside, nice and tender inside. I
> sprinkled them with course salt, pepper and crushed dried rosemary.
> I have to say, for a lot of years I wasn't fond of rosemary. Too
> pine-like. I've since figured out if you use it very sparingly it
> can be quite nice. Or perhaps as I'm getting older my tastes are
> changing. If you don't like rosemary, dill weed is nice on those
> smashed roasted potatoes.
>
> No green vegetable was served. Sometimes steak & potatoes is just
> right.
>
> Jill

Our dinner tonight was marinaded pork loin and stuffing. Our marinade
has been described many times and it's not measured so never quite the
same twice but very similar.

It's a mix of hot-sweet chicken sauce, Jufran Bannana sauce, soy,
worstershire. We marinaded this set for a day in the fridge.

The chops are approximately 1 inch thick and cooked for about 10
minutes in a hot pan. Don made up some pork gravy for the stuffing and
for a rare time, we too skipped the veggie. Then again, our lunch was
completely vegetarian. We weren't very hungry, having just seen
Charlotte off to Boot Camp this morning.