I'm finding it very difficult to stay away.
One thing I've discovered about not blogging is that I enjoy blogging. I also blog in my head all the time. A blizzard in August? Well I'd write it like this. Travis' first day of school? Hasn't happened yet because of a persistent sore throat? But I'd write it like this. I miss it, plus I'm feeling pangs of guilt over three books I've received but have yet to review. I miss the writing, I miss the connections, I miss blogging.
So coupled with the fact that stopping blogging didn't help my time management at all, (I just found other things to take me away from what I should be doing. The good news is I managed to finish a post-consultant rewrite of the screenplay but that didn't take me any closer to getting the stuff I needed done done) I'm going to resume this exercise in vanity.
As an aside, while I'm talking about vanity, thank you for all of the wonderful comments. I specifically didn't allow comments on my "goodbye" post because I didn't want to turn it into a head swelling plea for kind words. But, of course you thwarted those attempts, and I'm humbled by your words and emails. Of course I'm also aware of the maxim that the best way to have people say nice things about you is to retire, leave, or die. Now I've done two, and I'm not ready to try the third quite yet, but thanks.
So, on with the post I wrote last night in my head while cooking supper. While I've never been to Philadelphia, city of Brotherly love… Broad Street Bullies… and Cheese steak sandwiches and all, I do make an enjoyable steak sandwich. One I enjoy more than any of the incantations of steak sandwiches than I've had. This is last night's version.
I slice onion's thinly and half them, so they aren't rings. Sautéed (ideally in olive oil but I haven't had any in awhile) until they just start to caramelize, then I add a large dollop of minced garlic and sauté briefly, seasoning with salt and pepper. Add thinly sliced steak (I try and use Sirloin strip), season with Roast Garlic and Red Pepper seasoning, and sautée more until the steak is almost done.
By the way, if you leave the steak frozen you can slice it thinner. Thaw before cooking. I added a touch of truffle oil and a generous amount of slice morel mushrooms (these were reconstituted dry ones – courtesy of my wonderful brother) and sauté until done. Served on toast (subway buns were not an option here this week) topped with blue cheese (courtesy a client who brought some up from Ottawa). Don't over do the cheese so it doesn't over power the rest of the sandwich.
I usually serve it with home-made fries, but last night was with my favourite "baked" potatos. They are simple and can be done in the oven or on the Barbeque. For each packet use a couple of hearty slices of onion, and a potato thinly sliced. Place on a sheet of aluminum foil and season with salt and pepper. Add a dollop of butter and grate chedder on top. Fold the foil to make a sealed packet and bake for 45 minutes in a 350 oven.
Comments
19 responses
That sounds like a good cheesesteak, though it’s not quite the Philly version. I enjoy a good one now and then.
Well, you took a page out of Brett Favre’s playbook! Welcome, back!
Welcome back, Clare. It was obvious you wouldn’t be able to stay away very long…
Death would indeed be a bit drastic- welcome back, I had guessed the hiatus would be a short one (I know too many writers)! Good luck with the screenplay you’re working on.
Lots of early snow up your way this year, eh? I’m back in Ottawa now but we had lots of snow that stuck in Grise last week.
Glad you are back- missed your blog! Recipe sounds delicious!
Not sure if you saw your blog, but your uncle came through town and left us a note. Next time tell him to stop in for coffee!
That sounds far more appetising than the subject of my last post…;^P I’m going to try one of those sandwiches.
Good to see you back, Clare.
I not only miss reading about you and yours, I use your site to read the other Arctic posts.
Your back,yipee 🙂
Pete is right, it does sound better than his last post!
Glad your vacation went well and welcome back.
That was a tasty post. Glad to see you’re still going to post. I hope Travis is feeling better real soon.
Never stopped looking at your feed Clare!
Keep it going.
We were supposed to land in A-Bay twice in the last two days, with teh military. They sent me to Alert.
Weathered out. I was going to drop by.
Hi John, no it’s not the Philly Cheese steak. I have enjoyed those I’ve had. I just prefer my steak sandwich.
Thanks Blogmom. Who is Brett Favre? Kidding of course.
Thanks Mike, it was hard staying away, and I still was avoiding my work that needed doing. All though I’m getting better at getting at it.
Thanks Nancy. The screen play is at a mostly finished stage right now, although a little long for a spec script. Trimming dialogue and cleaning up my action seemed to result in about three more pages. Not quite sure how that happened.
Thanks Kara. I wasn’t visiting blogs very often during the hiatus. You’re comment left me scratching my head trying to figure out which uncle was over there. LOL. Frank’s really an Uncle-in-law.
Good to be back Pete. It’s always easier do work I like rather than what I need to be doing. And I don’t know… that last post of yours sounds offally good.
Thanks Katherine.
Thanks Patsy. Good to be back.
Thanks John. Great Blue Eye Shag photo there on Prairie Ice. Looking forward to seeing the rest of the exhibit some day.
Thanks Dave. Travis made it to school yesterday and seems much of his old self, although I think his throat is still a little tender.
Thanks Duncan, I’ll try.
Hi Kent, too bad the weather kept you away. Would have loved to sat down over a coffee. If the tour stops by again make sure Mr. Mckay stops into to the grocery stores to check out our prices.
Glad you couldn’t stay away Clare. Your adventures are so interesting and tell such wonderful stories of a land I yearn to see.
Thank you Vanessa
Clare…you are so funny..haven’t checked in a week and here is a whole bunch of new posts! 🙂
Thanks Bonnie. Er.. is that funny Ha Ha or funny strange?
Hey, I didn’t realize you were back to blogging. (It is a drug, you know.) I was reading your recipe expecting that your cheese steak would be made with caribou or moose or something but not so. (I assume your sirloin is beef.) In any event it sounds delish. Yum. With morels and blue cheese.
Hi Bevson,
yeah I’m back. Too hard to keep away from this. The sirloin is beef. Although we eat country food I rarely serve it here. Health Dept discourages serving uninspected meats, and although you can buy inspected caribou, muskox etc it is pretty pricey. So usually we have our caribou at Leah’s mom’s or at feasts.
I did make a great caribou tenderloin here once with my pepper sauce. One of those clients still talks about it.