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My Big Fat Greek Father’s Day

No, we’re not Greek, but I was in a Mediterranean kind of mood.

We had Fathers Day yesterday because one of my nieces is on her way to Loras Sports Camp today. But not before some Father’s Day corn shuckin’

Made Greek Flank Steak from How Sweet it Is. Her platter was the inspiration for the whole meal.

But also made Slow Cooker Greek Pork from Pinch of Yum.  This was seriously easy and good. The only thing I did differently was add about 1/2 cup chicken broth and cooked on High 6 hours then shredded it and left in on Low for another hour.

Made a tomato cucumber salad using Dak’s Spices no-salt Super Greek seasoning. They make a bunch of salt-free seasonings that are very yummy. Not an ad, I just like these seasonings for when one needs to watch salt intake (thanks swollen ankle!!).

Greek Tomato Cucumber Salad

1 cucumber seeded and diced
1 container grape tomatoes, chopped
1/2 red onion, finely diced
1/4 cup crumble feta cheese
1/4 flat leaf parsley, chopped
3 TBSP extra virgin olive oil
1 1/2 TBSP red wine vinegar
1/2 tsp dried oregano
1 tsp Dak’s Super Greek seasoning (or you could increase oregano and add 1/2 tsp each of dill, dried garlic, and dried onion)
1 clove garlic, minced

Place the vegetables in a bowl. Combine dressing ingredients (oil to garlic) in jar and shake until emulsified. Pour dressing over veggies and toss. Add the feta and parsley and toss again.

Then assemble the platter.  Place the meat on platter and add whatever fixings you want.  I added Skordalia, a homemade Tzatziki sauce, black olives, pita halves, dried apricots, whatever floats your boat. Not pictured, corn on the cob, jello and, sigh, buttered noodles.

Here’s hoping you have a silly



and ultimately relaxing Father’s Day, just like these guys.

Happy Father’s Day everyone! Have a great week.

Let’s Pretend It Will Last

What unbelievable weather. I guess it took bazillion-mile an hour winds that knocked out power lines yesterday…


…to blow in 60 degrees, sunny, make-me-buy-tulips, kids-wash-the-car weather today.


I know this weather won’t stay around past tomorrow, but for now – to the deck!  Let’s grill!


I made Mark Bittman’s Blowout Rib Eye where you start them on the cool side of the grill and then flip them to the hot side.  Worked out well.

With the following sauces:  Blue Butter, Bourbon Balsamic Syrup, and Tomato Nam Prik (now, now!).


Wasn’t planning on another red meat night so soon, but I must be craving iron. Because last Sunday for Valentine’s Day, I decided the theme would be Steakhouse-Light.  OK, I know it’s still steak and potatoes, but keep reading. Lighten up, Francis (name the movie).

Garlic Beef Tenderloin

3-4 pound beef tenderloin
2 TBSP kosher salt
2 tsp Italian seasoning (or combo of oregano, basil, parsley)
2 cloves garlic

Place beef on a metal rack on a cookie sheet.  Rub the kosher salt all over the beef and then put it in the refrigerator overnight uncovered.  This seems so wrong, but it seriously does make for the juiciest meat.

Take beef out of refrigerator about an hour before cooking to bring to room temperature. Heat oven to 425. Slice garlic really thin (or borrow my tiny garlic mandolin. What?! No, I don’t have too many gadgets thankyouverymuch). With a paring knife, make small slits in the beef and push a slice of garlic into each hole.  Rub meat with Italian seasoning.  Bake roast on rack until desired degree of doneness, at least 125 degrees for rare.  Should take anywhere from 30 minutes to 50 minutes.

By the by, this is my favorite meat thermometer. It makes a huge difference to have an accurate thermometer and this one is super fast and will shut off when you close it or after it is idle a few seconds. There I go, talking gadgets again.


What is beef without a Wedge Salad with Parmesan Ranch from The Pioneer Woman.


It’s actually supposed to be parmesan peppercorn ranch, but I don’t really like black pepper in large quantities.  That’s right, I said it and I’m not sorry. Sticking with the steakhouse-light theme,  in the dressing I used lower fat mayonnaise and greek yogurt instead of sour cream.

I made Ina Garten’s Baked Potato Wedges – baked, so no frites in sight. The food theme crescendos into Michelle Obama’s No Cream Creamed Spinach.  Aaaaand..scene.


But wait, you know how sometimes in a movie there’s that scene after the credits roll?  LIke Ferris Bueller telling you to leave, or the Avengers eating shawarma in a diner or Howard the Duck after Guardians of the Galaxy, or, oh…,sorry #Nerdfoiles.  ANYWAY, after Steakhouse-Lite came this end of credits, decidedly non-light, moment.


This is a very easy, throw together ice cream cake.  Drummer Boy helped make it. Soften three flavors of ice cream you like just a little, you don’t want it soupy. Take a frozen pound cake (like Sara Lee) and slice it horizontally into three even slices.  Put plastic wrap in the foil pan it came in with the sides overhanging (so you can lift it out later). Put the first slice in and spread the first ice cream on it, top with next slice and so on.  End with the last ice-cream on top.  Cover in Magic Shell and sprinkle on whatever candy you like. We used crushed Valentine’s Day M&Ms. Cover the whole thing in plastic wrap and freeze.

Lest you think we were Valentine’s Day gluttons with all this food, it was dinner for 10 people. Only 6 that ate anything besides buttered noodles and apples, but enough people to justify the ice cream cake!

Oh well, tomorrow we’ll be back to the cold weather. But for tonight, a window stays open a bit longer.

Wherever She Is Right Now, She is Better
Accessorized Than I Am

My grandmother turned 102 yesterday. 102 people!   So we had a very special Pizza Night (not a very Brady special pizza night, but special nonetheless).


It started out ok.


But then people started slamming cake shots.


And things got messy.


But, in State of Illinois news, after she passed her driving test.  *I’ll let that sink in*  The manager of the facility asked her for her phone number. Why?  Because the Secretary of State would like to meet her because she’s apparently the oldest driver in the state.  I insist someone else attend, as we need a full report of this meeting!

Stay turned for what happens next.  And what these guys have to do with it.


Now go get your weekend on.