Tuesday and Wednesday

School has begun and I am officially lazy in the kitchen. It is important to note that I am also lazy in the posting, so even when I DO cook, it takes me a while to actually share this information. I didn't fall asleep last night until 2:30, and I woke up around 6:30 (which is the time I should leave my house!) My classroom is a trailer, which is less than beneficial for several reasons. 1. God does not like trailers. If ever there were a tornado, my students and I would not make it to the building. We would be carried off in a twister, and if we are lucky, we might land in colorful land complete with flying monkeys and little people singing about lollipops. More likely, though, we'd land somewhere really inconvenient, like the middle of the highway, or the river. 2. On days like today when it rains ALL DAY LONG, I get wet a lot. My hair has yet to dry today. I left for school with wet hair (see aforementioned note regarding oversleeping). I walked through the rain from my car to my trailer. Then, I had to open the door for my students between classes. Then, I had to lug a box full of recently copied materials, as well as 50 copies of The Scarlet Letter through the rain. Then, I had to open the door for my students between classes. Then, I had to walk in the rain to lunch. Then, I had to open the door for my students between classes. Then, I had to open the door for my students between classes. Then, I had to walk into the building to distribute various pieces of paper to various offices. Then, I walked to my car. Then I walked from my car. My hair is still wet. I smell like mildew. I had a good day. No, really I did. Just a bad hair day...



Last night for supper, I used up supplies. In fact, all I did was use supplies. I made an Asian Gourmet (from Aldi) box of yellow curry rice. I added about 1/3 of a bag of frozen peas to the rice. I sauteed some chicken breast with onions in a little bit of oil, and then added a Trader Joe's bottle of Yellow Thai Curry sauce. It was delcious, and nutritious. AND... It used up freezer and pantry supplies.



Tuesday night, I made some sort of port reduction with mushrooms sauce for beef. It was pretty yummy, but I would've done it differently if I had it to do over again. I served it with some fresh sugar snap peas, and a box of rice pilaf (from the cupboard).



Beef with Shitaaki Mushrooms and Port Wine Reduction

Beef (I used two large NY strip steaks I had defrosted and needed to use)

1 teaspoon olive oil
1 cup chopped onion
3 cloves garlic, finely chopped.
2 cups shitaaki mushrooms, sliced
1 can beef broth
1 bottle mid grade Port
2 Tablespoons seedless raspberry jam
2 teaspoons Worcestershire sauce

Heat olive oil in a large pan. Saute onion and garlic until soft and translucent. Add Bottle of port, and boil on medium for 30 minutes. Add beef broth, jam, Worcestershire sauce and mushrooms and boil for an additional 30 minutes. Sauce should be reduced significantly.

Meanwhile, cook the steaks on the grill or under the broiler to desired doneness. Serve the warm sauce over the beef.