Meal Plans...

I've had enough of never knowing what I'm eating until that afternoon or night.

I always forget to buy the meats/vegies before that day, and I end up cooking something I don't necessarily want to eat.

And for us, that is 3 different problems.

See, on Mondays, Isabella has Marching Girls, Tuesdays, Katharine has band practise (she's a cornet player :) ), and Thursdays, Ian has Fire Brigades Band practise.

I effectively have to have everyone fed by 630 pm, which normally doesn't happen because I don't think ahead.

So, today, I bit the bullet.

I looked into menu planning.

*sigh*

Worst thing is, it seems so... instinctive. And yet, noone I know does.

Do any of you meal plan?

If you do, does it work for you?

The Perfect Steak

I like my steak more rare than medium, but I understand that some people (Mum included) like their steak to be well and truly cooked. She doesn't quite eat leather, but it isn't far from it.

I'm going to start with a few obvious pieces of advice on meat.

1. Working meat is tough. The neck, the tail, the legs. They get used. They're naturally tough. They should be slow cooked.
2. Non working meat is more tender. The meat from the back, the belly, the rump. All good steak meats.
3. Cast iron is a godsend, if it has been cured and stored right. Look after it, and it will look after you.
4. You don't need much seasoning on good meats. You also don't need much oil. You're sealing it, not deep or shallow frying.
5. Your oven is your friend.

Pre-heat your oven to 180C (350F)

Start with heating up a good oven proof frying pan. I have 3 cast iron frying pans. They are my friends.

While the pan is heating up, brush the meat with oil, or spray some on. Season lightly on both sides. If you're brushing with oil, make it garlic or chili oil, for a nice bit of extra flavour. Still sprinkle a little salt on it.

When the pan is hot, gently place your steak in it. Ignore it for a minute or two. Turn it once only.

Place the steak (still in the oven proof pan) in the oven.

Cook until perfect for you - 5 minutes for rare, 10 for medium, 15-20 for well done.

Serve with whichever sides you want. I suggest mash and season vegies.

I've also cooked chicken breast this way. Much more tender, not as dry, and super yummy.

Flavoured vodka

THIS RECIPE IS FOR ADULTS ONLY. HERE IN AUSTRALIA, YOU MUST BE OVER 18, AND IN THE US, 21.

I'M SPECIFYING THIS BECAUSE SOME PEOPLE ARE IDIOTS WHO DON'T DESERVE TO HAVE CHILDREN, AND I WILL LIKELY BE FLAMED FOR NOT SPECIFYING THAT THIS IS AN ADULTS ONLY RECIPE.

Inspired by this post over at A Cozy Kitchen, I think flavoured vodka is in order.

I can see candy cane vodka for Christmas, cinnamon vodka (for any gods be d@mned time! - I can see {and taste} it now, cinnamon vodka with apple juice), musk stick flavoured vodka for my birthday...

I wonder how I could make chocolate vodka.

I see a bottle of vodka and experimentation is required.