Everyone tells me, if you need it, ask for help. So, it being Twelfth Night today I am planning to take down the decorations. We have a bunch of storage boxes and a locker room. Getting the boxes will not be easy for me with a cane, taking them back will be nigh on impossible. Our superintendent is well aware Matt has a broken bone in his foot so Friday afternoon I asked him if he could help me put them back. His response "What are you going to pay me? I don't work for free". I couldn't believe it. I was telling everyone at exercise class and one of the women said she had a flat cart and would come and help me. I think our new instructor was about to offer as well. We all thought our super was such a nice guy, but one of our instructors was a temp and didn't have a key. She rang the super and he said he was not a doorman!! He wouldn't let her in. All he needed to do was press a button on his phone. I know there is a lot to take care of in this building but..... I must admit I was a bit upset.
Hope all of you are keeping warm. We were watching the squirrels outside the windows of our party room where we exercise. All of us wondering how the poor little beggars keep warm. It is frigid here, more than we, who are used to the cold winters, are prepared for. Not only that, if the wind is in a certain direction, you would almost think we didn't have windows. The electricity costs must rise to great heights during such weather. This cold weather would be useful up north to freeze the ice for the polar bears. I do hope it is helping them. That video of a starving polar bear dying was really upsetting.
One good piece of news, China, the biggest ivory market, has banned the sale of ivory. I am sure there will still be a black market, but it should make some difference to the slaughter of elephants.
This recipe is full of things you can buy already prepared.
Steak with Mixed Olive Tapenade, Butternut Squash and Green Beans
1 (12-oz.) pkg. steam-in-bag frozen butternut squash (such as Archer Farms)
3/4 tsp kosher salt, divided
2 oz pitted marinated olives, finely chopped (about 3 tablespoons)
3 Tbs minced shallot
3 Tbs extra-virgin olive oil, divided
2 Tbs fresh orange juice, divided
1 Tbs red wine vinegar
1 tsp grated orange rind
1/4 tsp crushed red pepper
1 (8-oz.) pkg. haricots verts (French green beans)
2 oz pre-spiralized red beets
Cooking spray
1 (1-lb.) flank steak, halved lengthwise
1/2 tsp black pepper
1 Tbs chopped fresh flat-leaf parsley
1. Cook squash according to package directions. Place squash in a bowl; stir in 1/4 teaspoon salt.
2. Combine olives, shallot, 2 tablespoons oil, 1 tablespoon juice, vinegar, rind, and crushed red pepper in a bowl.
3. Bring a large saucepan filled with water to a boil. Add haricots verts; cook until crisp-tender, about 4 minutes. Place beets in a colander; drain haricots verts over beets. Place mixture in a bowl. Add remaining 1 tablespoon oil and remaining 1 tablespoon juice; toss.
4. Heat a grill pan or large skillet over high; coat with cooking spray. Sprinkle steak with black pepper and remaining 1/2 teaspoon salt. Add steak to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
5. Divide butternut squash, haricots verts mixture, and steak among 4 plates. Top steak evenly with olive mixture. Sprinkle servings evenly with parsley.
Servings: 4
Source: COOKING LIGHT
Author Notes
This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans. Cutting the steak in half will also speed up cooking; be sure to let it rest a few minutes before slicing.
Have a great day
Hope all of you are keeping warm. We were watching the squirrels outside the windows of our party room where we exercise. All of us wondering how the poor little beggars keep warm. It is frigid here, more than we, who are used to the cold winters, are prepared for. Not only that, if the wind is in a certain direction, you would almost think we didn't have windows. The electricity costs must rise to great heights during such weather. This cold weather would be useful up north to freeze the ice for the polar bears. I do hope it is helping them. That video of a starving polar bear dying was really upsetting.
One good piece of news, China, the biggest ivory market, has banned the sale of ivory. I am sure there will still be a black market, but it should make some difference to the slaughter of elephants.
This recipe is full of things you can buy already prepared.
Steak with Mixed Olive Tapenade, Butternut Squash and Green Beans
1 (12-oz.) pkg. steam-in-bag frozen butternut squash (such as Archer Farms)
3/4 tsp kosher salt, divided
2 oz pitted marinated olives, finely chopped (about 3 tablespoons)
3 Tbs minced shallot
3 Tbs extra-virgin olive oil, divided
2 Tbs fresh orange juice, divided
1 Tbs red wine vinegar
1 tsp grated orange rind
1/4 tsp crushed red pepper
1 (8-oz.) pkg. haricots verts (French green beans)
2 oz pre-spiralized red beets
Cooking spray
1 (1-lb.) flank steak, halved lengthwise
1/2 tsp black pepper
1 Tbs chopped fresh flat-leaf parsley
1. Cook squash according to package directions. Place squash in a bowl; stir in 1/4 teaspoon salt.
2. Combine olives, shallot, 2 tablespoons oil, 1 tablespoon juice, vinegar, rind, and crushed red pepper in a bowl.
3. Bring a large saucepan filled with water to a boil. Add haricots verts; cook until crisp-tender, about 4 minutes. Place beets in a colander; drain haricots verts over beets. Place mixture in a bowl. Add remaining 1 tablespoon oil and remaining 1 tablespoon juice; toss.
4. Heat a grill pan or large skillet over high; coat with cooking spray. Sprinkle steak with black pepper and remaining 1/2 teaspoon salt. Add steak to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
5. Divide butternut squash, haricots verts mixture, and steak among 4 plates. Top steak evenly with olive mixture. Sprinkle servings evenly with parsley.
Servings: 4
Source: COOKING LIGHT
Author Notes
This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans. Cutting the steak in half will also speed up cooking; be sure to let it rest a few minutes before slicing.
Have a great day
