Skip to main content

Stuffed Flank Steak

I am a silly sort of person.


While my sister relishes any opportunity to have a car all to herself, I cower in fear. She calls it empowering, I call it burdensome. She would zip anywhere and everywhere with it. Just name the place. My car is like bus or train service - it only stops are designated places. New stops are unthinkable to me. Until someone suggests otherwise.

A few nights ago, we had this conversation:

Me: "I need to get some ingredients for my recipe." I'm always working on some recipes remember?

Hubby: "Now or tomorrow?"

Me: "Tomorrow."

Hubby: "Upmarket or ... "

Me: "Mmm ... I need to buy flank steak, capers, provolone cheese, jarred roasted red capsicum and ... "

Hubby: "Upmarket. Definitely upmarket. Why don't you swing by Great World City or Devonshire before picking her up?" Refering to our little princess.

Me: "You mean I can?"

Hubby: "..."

And that was what I did the next day. It felt weird to say the least. Usually this is done with Hubby as the driver/porter/walking credit card. Weird.

When I was tying up the flank steak, I asked myself if the whole experience was empowering. Before I could come up with an answer, I realised that another item had been added to my List of Responsibilties - Grocery Shopping. Sneaky fellow.

Snapped from the cookbook

So when we eventually sat down to dinner, I gave him all the jagged and uneven top and bottom of the rolled steak. It wasn't a pretty but delicious nonetheless.

If you love Elton John as much as I do, here's something familiar...

"But this train don't stop.

This train don't stop.

This train don't stop there anymore."


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to