Slow-cooked pot roast….the definition of hearty comfort food.
I’ve never met a man that didn’t love himself a good steak. Any time I’m feeding my husband on a special occasion, I am sure to put steak on the menu. This particular kind of steak is called “flap steak”, otherwise known as “butcher’s cut” because butchers typically keep this tender and delicious cut for themselves…that’s how we know its good!! If you can’t find flap steak, flank will be just fine. Then throw in some mushrooms and homemade steak sauce and you’ve got yourself a meal fit for the king in your family!
OOOOOOOOOOOOOHHHHH WEEEEEEEEEEEEEEE!!! I’ve never been more excited to share something than I am today!!! When my Napa Valley friend, Sebastian Nava, didn’t end up being able to guest post during the holidays because all of the prime ribs from his incredible shop, Five Dot Ranch, were snatched up and accounted for, I was pretty bummed. I saw Sebastian prepare one at the Napa Valley Film Festival and I really wanted to share his recipe and insight for preparing a perfect rib roast with you all. But then, when he said he wanted to do a make-your-own-corned-beef-from-scratch recipe to celebrate St. Patrick’s Day, I was like “YES!! PLEASE!!” I’ve never cured my own meat before and I happen to LOVE corned beef, so everything turned out perfectly!
Ahhh, here we are again…February 14.
The romantic holiday that is supposed to celebrate those in love, yet is always plagued with stress leading up to it and disappointment after.
It has been my experience that Valentine’s Day almost always ends up with hurt feelings and tears and very little love felt–on both sides of the equation. This year, I say skip the dinner reservations, crowded and overpicked card aisles at the grocery store, boxes of candy that nobody needs to eat going into the upcoming swimsuit season and flowers that are severely overpriced and will go out in next Tuesday’s garbage.