When you get home from work or home from a busy day, a simple delicious supper is a nice reward.  Now I was going to omit noting that I started the meal off with a quick sample of yet another fantastic fudge bar – ahh I love them.

So where were we… back to the summer steak and salad.  It was just a simple dish but so tasty.  It started off with some fresh leafy lettuce, cucumbers, tomatoes and some old cheddar cheese.  I then took a rib eye steak and prepared it with some olive oil, cracked black pepper and salt.  I threw it on the grill, only flipping once and cooking until about medium well.  We picked up some fresh rolls at the local bakery and called it a meal.

Zesty Tip: When cooking meat that is on the thin side – it is important to under cook it slightly as it will continue to cook when you take it off the grill. After which you should tent it until the plate is completed.

Zesty House Update

As promised after my last house update, here are some updated photos of the progress thus far.  The foundation is in, the exterior is insulated with the spray foam.  The weeping tile and gravel are put in around the footings of the foundation and the garage walls have had the black tar applied.

The next steps are to complete the basement floor adding the in floor heat as well as the top coat of concrete.  After that, we will back fill around the foundation, complete the garage floors and begin to start with the floor joists and framing!

Yay – I cannot wait!

I hope you have a great day and if the sun is shining – enjoy it.

Take care

zesty

Hi I am Becky Fusselman of “Growing Into Rebecca”.  I am a weight loss blogger turned into a weigh loss maintainer/food blogger in general after losing over 130lb.  Yes, that is right a whole person.  I enjoy food in general and am always in the mood for a good peanut butter preferably paired with chocolate.

I said No Fajitas!

I love cooking on Friday’s!  It is my normal day off and I get to decide what to make for our dinner together.  When I told Kevin I laid out steak for fajitas, he was a bit sad and said “Kind of wish we could just have steak.”  Therefore steak and potato night was born.  I just took the steaks (which were just a whatever cut as I thought I would be making fajitas) and marinated them all afternoon in a Fat Tire beer.  When I placed them on the grill I used a bit of Chicago Steak seasoning which is really just a salt and pepper blend.

While the steaks were cooking Molly our Boston and I ate some snap peas.  We are both a big fan of all sorts of summer produce.

Side Salad Ingredients

• 1 head of romaine lettuce
• 1 Roma tomato
• Half a cucumber
• ¼ small red onion
• 2 slices of dill pickle
• Topped with balsamic vinegar

We also cut some sweet potatoes thinly and used about 1Tb of olive oil with some chipotle seasoning.  These took about 40 minutes at 450 to get nice and crispy on the outside, but yet still a bit soft on the inside.

And with all that the No Fajitas on Friday dinner was served.

To finish off a great meal I turned a store bought angel food cake mix into this.

To make a delicious topping I used one pound of strawberries sliced, a few tablespoons of sugar and water.  I cooked them on the stove-top till they reduced in their own juices.  I cut the cake into wedges and topped it with the berry reduction.

I have to admit we used the Redi-whip out of a can though.  No heavy whipping cream here.

Becky (Growing Into Rebecca)