Beef. It's what's for ... brunch?

I don't make steak enough. There could be cuts of steak in my stir-frys or maybe in my mid-week curries... But I'm talking about a slab of unadulterated meat. (ok only slightly adulterated with some house seasoning). And that's probably why I am constantly failing. Taste wise, it was on the mark. But UGHHH, I have got to learn some temperature control!! I wanted it the meat be cooked through, but I don't want it to be cooked too well. That was piece of beef was select AND THIS IS STEAK WE'RE TALKING ABOUT PEOPLE!!! Next time, I need to be more aware of my timing when it's still over the fire. There was no waste of steak (oh yea...busting out the rhymes yo...bitch bitch mutha waaaaaa) I still ate it. On a positive note, my slaw was good. Red cabbage and a secret ame salad dressing. I'm all about throwing random things into the mix. Salsa in your salad dressing???? Don't balk until you try it. I dedicate this post to J-ho. Thanks for getting me back on the posting train bra.

Basil put to good use!

What to do with all that basil. Make pizza with eggplant, tomato, regular, and smoked mozzerlla. YUMMY!!!



You saw the before...and this is the after goodness.





Go team TEAM. *t & ame arranged oh so perfectly*