A
never ending, let's call it a challenge, in my marriage is scheduling. Neither Brad nor I work what anyone would consider a "9-5" job. Mine is closer than his though. I am required to be at school from 7:00 - 2:30, so I can run errands or make appointments in the afternoon, but in reality, I work, conservatively, about 80 hours per week when school is in session. Brad doesn't have to bring any work home, but he works from 3 am - 1 pm, Saturday - Tuesday, and frankly, that's not normal. Now, I'm hungry all of the time, but I like to eat dinner around 5:30. Unfortunately, though, I don't usually get home from work until roughly 5. And then, I have been going to water aerobics at 5, so I don't get home and changed until nearly 6:30. (If any students are reading this, I began the last sentence with "and" for rhetorical effect.) Brad goes to bed at 7, and rightfully so, does not want to eat dinner after he goes to bed, because that would be strange, and under the previously mentioned schedule, dinner won't be ready until 7:30 or 8. As a result, we eat a lot of grilled cheese. And frozen pizza. I try really hard to cook on nights that Brad doesn't have to go to bed before sunset, and yesterday and today, I actually succeeded in that effort. Yesterday for supper, we had pasta with an
asiago cream sauce, salad, and
bread sticks from
Aldi (which are actually pretty good). Here is a photo of the salad, which contained romaine lettuce, cucumbers,
provel cheese, (a local mixture of American, Swiss and
Provolone cheeses... not really sure who thought that was a good idea. Brad hates it, but that's because he's from out of town) and homemade croutons. We are out of my favorite store bought dressing, Zia's, so I had Ranch, and Brad had Raspberry Vinaigrette. I know you are interested in our salad dressing choices, and that is why I share this information with you.
Here is a picture of the
Asiago Pasta and the
Aldi breadsticks. They have the same consistency and basic flavor of crescent rolls in a tube, but overall, I would say worth the $1.84 investment.
Here is a photo of the ingredients that comprise tonight's fajitas.
... and here is a photo of the beef... right out of the skillet... see the steam!
And the final product - a tortilla sprinkled (loaded) with colby jack cheese, beef, sauteed onions, and a dollop (or two) of sour cream.
Beef Fajita Marinade1 pound beef, thinly sliced 1/4 cup lime juice 1/3 cup water 2 tablespoons olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 1 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper In a large resealable plastic bag, or sealable container, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place meat in the marinade, and refrigerate at least 2 hours, or overnight.
I use cheap flat beef. I am not sure what the cut is, but it is at Costco between the brisket and the chunks of eye of round. It looks like a giant lean steak. After marinating it overnight, I saute it in a very hot skillet with a little olive oil until it is cooked throughout. I also saute some onions and green peppers (separately, because I'm allergic to green peppers, but you could do them together). Then, I wrap them up and eat them. You can add whatever other fajita like ingredients you so desire, but really, if I have melted cheese and sour cream, I am a happy girl.
