My husband came home from work last night with two single guys. One of his fellow highly-educated colleagues has come up to the mountain and taken care of our dog twice. He’s going away for a weekend we plan to be away so has brought another highly-educated colleague to take his place.
Now, Zoe, when bathed and brushed looks gorgeous, exotic because nobody knows her breed but girls think she’s really cute and friendly so this may give these single guys an advantage. We should start renting her out!
So we set up a dinner and I spent the day cleaning up after the human tornado (my husband), planning a menu and list and making dinner.
I bought beef flap (similar to skirt steak, three pounds of it for four people. Three differently sized pieces of meat. The larger one I made Don’s maple/rosemary marinade, the others were marinated in just olive oil, salt and pepper.
The plain steaks were to be dressed with either an avocado/tomatillo/cilantro salsa or a parsley-based chimichurri. The maple-rosemary steak stood on its own. As time was of the essence, I paired canned beans with some grated cheddar cheese and a couple slices of cooked bacon, chopped, and organic fried onions on top. I drained the cans so added a bit of maple syrup and baked it.
I took corn and mixed it with diced red onion, orange bell pepper, sliced scallion with a non-vinaigrette with cider vinegar and a splash of canola oil, salt and pepper.
There was an avocado so I sliced it thinly and served it next to wedges of fresh tomato with olive oil and garlic. We enjoyed tea and watermelon for dessert. I know what my husband likes and is allergic to, know what one guest likes and the other was totally new to me, an Aussie. Put some shrimp on the barbie!
In any case, it was an interesting evening and probably the best meal these guys got all week, homemade at least. That’s something I love doing, not every day, guys. We’re hoping they learn a bit about cooking, use the dog to meet girls and then I’ll have someone to talk to about other than tech stuff at dinner. Cheers, Dee
Cooking with Dee 