Sunday, January 25, 2015
Thursday, January 22, 2015
This Ain't Beefsteak, It's Rib Eye! [FOOD]
My boss was telling me about this event her husband goes to where they wear tuxedos and consume a lot of beefsteak with just their hands, I think. Men. In high school, that would be called the M.E.A.T. Club— Men Eating Animals Together :>
I wasn't wearing a tux nor is this beefsteak. This is rib eye and I was wearing my pajamas.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTroUrunz7g4prsZ-_9Z6lFBQw75JGAXRyAAXyICBHrXPm6LJILkMYR1DCiLmUcKV9LlTzrsz3bg_yXIeziCKfJ_M4-0jKixVeyZIh3ENusBouZItCENQrsQ68alHsqo9IFceS9MfyAMGH/s1600/IMG_7001.JPG)
I wasn't wearing a tux nor is this beefsteak. This is rib eye and I was wearing my pajamas.
Roasted Winter Vegetables! [FOOD]
Tried celeriac (celery root) for the first time in the new year and was surprised it tasted delicious— it's like a combination of cauliflower/potato texture with a hint of celery flavor. So weird, so interesting, so good.
I heart roasted vegetables— don't let any raw foodist try to convince you otherwise. Cut vegetables up into pieces, toss with oil, add herbs if desired, spread out on a baking sheet, and roast at 400-425degF until you nose smells it. Optionally, mix the vegetables midway through. Should take about 15-20 minutes but depends on a variety of factors including baking sheet and cut-size of vegetables.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvBd1ENHjIJDfblKBQQXnr4frUN2p4TOrApCL60DcJ_oeldc7Xe5q4RjYfMazqzRoMBYs5Ywfi2MkEWOinkS15MXgyZxlrZrLF5a31VbIhXR12KPV3p3CmUlPSbfoeljrKMvbde5_hTkk/s1600/IMG_6993.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfguIOKGD5jykPJv-8ty80kgBuk-Yjal77wlcGaiy_XoBq-3g-7udtibGjchXCm_ID65l1FVma6iEUTA18aEOS41EVkRtNimQeQfwS0gdguFN6Ujo4aB6-828BhfNPfWqA4_tyaraEnrb/s1600/IMG_6994.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IZjNi7SznwV6NMiV__DD4-Qd5Jm0VQtyZ5sjNkZJyIgl8ITufgcTwo4Eb1x122oz3WHAL6La8z5l2EkoAbSVL_6C1e74m_NNvB3Aa3einO917a3dyM-ehmUJm-7NKc6nLoU64EI-DVj5/s1600/IMG_6995.JPG)
I heart roasted vegetables— don't let any raw foodist try to convince you otherwise. Cut vegetables up into pieces, toss with oil, add herbs if desired, spread out on a baking sheet, and roast at 400-425degF until you nose smells it. Optionally, mix the vegetables midway through. Should take about 15-20 minutes but depends on a variety of factors including baking sheet and cut-size of vegetables.
Sunday, January 11, 2015
Family Reunion In The New Year!
We took one of just ourselves but then Nui Nui insisted she be in the pic, too :>
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2mN7iXpznPboD6bDjAzDSGjzPh7CCp6NBimCYmtiR5BKgPST5B30WdgYhN38S4JMOgaH3p2gtZjHcvOyPYiIvZ2j68pZF0Jhog2yDnRphqVwbl3O5O0vrnZVu088fjd2I2nf6bsX7q9S/s1600/IMG_6960.JPG)
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