I'm trying to figure out what to write about now that impending doom is no longer lurking around the corner. So glad that's over, seriously!
I've decided that I'm going to dedicate this second post bar post to catching everyone out with everything non-bar related in my life, and then I'm going to start posting all of the recipes that I've created during the bar exam (I've got some good ones).
First of all the bf and I found an apartment! It's fantastic, it's in a vintage building that has been completely gutted, which is fantastic because it means that there is hardwood throughout, two bedrooms, two bathrooms. Even better is that the kitchen is completely new meaning stainless steel appliances and granite countertops! I can't wait to cook my first meal. Another plus to the apt is that it is a 10 minute walk to Wrigley Field.
My new car is still awesome, super excited about that. The bf and I are back in NC (we left on Friday b/c the bf had a rugby coaching clinic there on Saturday) and I have to say that the drive back to NC was awesome. There's nothing like a road trip in a new car.
So that's about all for now. Actually not that's not all for now, I've got a great "steakhouse" dinner that I've been wanting to blog about.
2 really cheap sirloin steaks (look for ones that say good for marinating)
1 tablespoon Worcestershire sauce
1/4 cup balsamic vinegar
1 tablespoon of each: salt, pepper, Emeril's Essence, steak seasoning, granulated garlic
1/4 cup olive oil
In a gallon size food storage bag add all of the dry spices. Add the basalmic vinegar and Worcestershire sauce. Mix well. Add the olive oil and mix well. Add the steaks and coat well. Place in the fridge for two hours but make sure to turn the steaks a couple of times. Take the steaks out about 30 minutes before you want to cook them so that they can come to room temperature. Grill on an outdoor grill or tabletop grill (don't use a George Foreman, it will dry out the mean too much). Grill on each side for 1-3 min per side (depending on the size of the steak) for med. rare. Allow to rest for 5 minutes or so before serving.
I served with with steamed asparagus and mac and cheese. See my previous posts for these recipes.