I was invited to give the Sunday School lesson at Camp Mac last Sunday. The invitation stemmed from a column I wrote 10 years ago in The Daily Mississippian. Camp Mac holds a special place in my heart and I was honored to be able to speak to the children there. Here’s a transcript of my lesson. I hope you enjoy. [Read more...]
I love this quote.
The reality is that you’re never going to be done. There’s always more work. New initiatives, new customers, new competition, new technology, new ideas.
You’ve got to find a time and place when you can leave tomorrow’s work for tomorrow and GO THE EFF HOME.
This is a good thing. It’s not about you Hollywood. Faster data rates mean we can more easily share large chunks of data like hi-res medical images or video feeds.
INTERNET! This is the most important link you will read today. Thanks to Lifehacker.com I have found the single best way to cook steakhouse-style filet mignon using a little bit of time and even less effort.
This revelation came thanks to finding a new method of cooking steak and a co-worker telling me about a “Valentine’s Day Special” at New York Butcher Shoppe in Cahaba Heights. That special was two filets, two stuffed potatoes, salad and bread for $35.
Here’s how I did it:
- Put your wrapped steaks in the freezer for an hour
- When you’re ready to cook, preheat the oven to 225
- Take a cast iron skillet (I bought a Lodge pre-seasoned 12-inch) and put on high heat for at least 8-10 minutes.
- Remove steaks from freezer, unwrap and season both sides with salt and pepper (NY Butcher included a special seasoning)
- Put a small layer of high smoke point oil (I used peanut oil) on the skillet. Immediately put one steak on the skillet for one minute to sear one side (Use a press if you have one to even the sear)
- Remove steak from skillet and put in rimmed baking pan, seared side up. (Repeat with as many steaks as you have)
- Insert baking pan in oven, cook to desired doneness. (I went with medium and cooked them at 225 for 30 minutes and bumped it up to 275 for 13 more)
- Once cooked to desired temp, remove from oven and let sit under a foil tent for 5-10 minutes.
This was, without a doubt, the singlest best steak I have ever cooked. The meat quality and seasoning had a lot to do with it, but the flavor and doneness were as perfect as I have ever cooked. Seriously, I’m not trying to oversell this. This was as good a filet as I have ever had in restaurant.
The texture, temperature and juiciness were perfect. The steak was cooked to perfect medium throughout.
Cook steak exactly like this.
Some notes: I have an electric oven and set it at 8/9 for high heat. When you put the steak on, it’s going to get a little smokey but if you’ve used the right oil it won’t flare up. It’s not a thick smoke and most range vents should be able to handle it. Only sear one side. Let it cook for the full 30 minutes before you test the temp. I suggest a instant-read digital thermometer.
This would be great if you were cooking for a lot of people as the steaks could be seared one-by-one and then cooked easily in the oven while you tend to other things.
Since we moved in, our bedroom has been awful. It looked like something you’d see on a drug-bust episode of Cops. Pictures on the floor in the general location of where they should be on the wall, cheap Ikea furniture, janky mattress, stained paint on the wall.
Not a sanctuary, for sure.
We decided to re-do it, but on the cheap. We managed to do it for less than $500.
Millie did two coats with a simple roller and it looks fantastic.
We had ugly, but matching, furniture from Ikea that just needed a little update. I tried to follow these directions but couldn’t get my hands on the Benjamin Moore paint. I used Sherwin Williams latex paint instead. The big boost was the primer. Not having to sand made it much easier. We added some new hardware from Home Depot.
The bed was a gift from my dad. We did the same thing with the primer and paint.
Overall it looks great. It’s not super smooth as in the pictures from the directions, but it’s pretty close.
We found the comforter and shams from J.C. Penny. The comforter is Liz Claiborne and was originally $250, but marked down to $75. The shams are the same and were originally $50, but marked down to $15. Millie found the curtains. Two panels and the rod were $100 total.
All told, we spent $210 at JC Penny and about $230 at Home Depot and Sherwin Williams for the paint and supplies. The hardware for the bedside tables and dresser was about $20.
There were two football games yesterday. They represented 66% of the remaining football games this year (The Pro Bowl does not count.)
Football needed to be celebrated. I’d been waiting to try this since I saw it randomly on Pinterest (not just for the ladies!)
It is dead simple: Chicken breasts, buffalo sauce, ranch dressing mix, pepper jack cheese. the result is Buffalo Ranch Chicken Sandwiches.
Put frozen chicken breasts (I used four) in a crock pot. Pour entire 16 oz. bottle of Texas Pete’s Buffalo sauce over top of chicken. Open ranch dressing mix. Cover chicken with mix. Turn crock pot on low, cook for six hours.
After six hours, remove chicken from crock pot and shred (you’ll be shocked at how easy it is.) Turn crock pot to warm and put chicken back in the simmer sauce four at least 45 minutes to let it soak up the sauce.
Toast some sandwich rolls and put pepper jack cheese on them. Add any other fixins you see fit to the roll and add the chicken and enjoy.
Very tender, very good sandwich and very easy to make!
Source: My Kitchen Apron