It's SUMMER in the city! And my farmer's market basket runneth over with delightful discoveries I can't wait to share in this post. I'm sure it will make up for the fact that our last post was in the SPRING.
Ahem. And now, a song.
(Sung to the tune of "Summertime")
" Summertiiiiiiiiiiiiiiiiiiime..."
" And the roses are blooooomin'...."
(NY Marble Cemetery, East Village. So tiny and pretty!
Did you know it was there! I didn't til yesterday)
(Special thanks to The Mayor for informing me of this just as I'd been rejected for a job for the fourth time that week.)
" I also learned recently
You can free-eeze bananas"
" They will look like this .... But be perfectly fine."
(Pry the peel away with a knife and cut into chunks while still frozen (for smoothies)
or wait til they thaw and scoop out the mush (for banana bread).
"And Summertime..."
Let's zoom in.
"For announcing the biggest... MouseBouche News of All."
Mouse and MINI MOUSE!!!!! aka MY NIECE.
That's right.
Originally, I had no idea how I could make this lovely news relate to the flank steak made for me last week by my wonderful, witty, and generous writer/foodie friend GlitterBoy (I asked him to name himself for this post, and he did not disappoint). But then I thought about some other news that has made this month - this week!! - special. Wendy Davis in her pink sneakers standing up (literally!) for women and families everywhere. DOMA No More and Marriage Equality on the horizon. Love Triumphing over Fear. Good taste triumphing over Paula Deen.
I'm sitting here writing this post on Pride Weekend, and it might be the second day of Juice Cleanse talking, but I think that Glitterboy's Flank Steak for Two is the perfect recipe for this moment. He cooked this for me last weekend at his Brooklyn apartment, hovering intently over a cast-iron skillet and wearing a fetching pair of shorts. It was meant to thank me for accompanying him on guitar at his solo show the night before, but I have to say I got the better end of the deal, because I know I'm going to make this over and over. It is intensely flavorful and luscious. It is great for hot weather since it only requires about 8 minutes at the stove. And it can be easily doubled - tripled, whatever! - to feed your family - whatever form, shape, or size that happens to be.
Now I just need a cast iron skillet. Oh yeah, my birthday's next week. :)
And babies eat steak, right?
Love,
The Boo
Glitterboy's Flank Steak for Two, in His Own Words
I marinate the steaks two hours before cooking, using a sauce made of olive oil (1/3 cup), Soy Sauce (two teaspoons), Honey (1/3 cup), pepper, two cloves of minced garlic, and some rice vinegar. Plastic freezer bag, and in the fridge (you can also do this overnight). Use a cast iron skillet, very hot, with some oil and some onion. Throw both steaks on the skillet and flip after 4 minutes. The onions will carmelize in the sauce quite nicely as well. Cook on the other side for about the same duration, plate, and serve with everything green. (The Boo: we had a pile of arugula and some roasted asparagus.) If your guest is feeling a little adventurous (The Boo: I was!) add a dollop of fresh garlic pesto on top.
