One Success, One Failure

Last night I made a super delicious recipe: Easy Breakfast Scramble.  It’s from one of my favorite recipe/paleo blogs, Paleomg.  Get it??  Get it??  Anyway, the writer makes the most delicious foods and tons of paleo desserts.  Every one I’ve tried has been very tasty.

But back to the scramble. As you can see from the recipe, it’s very simple and basic.  The only odd ingredient (at least for my kitchen) was the Herbs De Provence.  I had never heard of it. I was wary that it was similar to the “peace and love” that I was missing for my last recipe.  Come to find out, Herbs De Provence is a mix of several different herbs native to Provence.  I found some substitution sites, however, so I ended up tossing together some marjoram, basil, rosemary, thyme, sage, etc.  It was quite the motley crew of spices, but the scramble turned out very tasty non-the-less.  I ate it with some Cholula and 1/2 an avocado.  It did make a ton, though, so my only concern at this point is eating it all before it gets old.

Tonight was another story.  I tried another primal recipe, Flank Steak Italiano.  This recipe was a huge disappointment. The meat turned out almost inedible – very tough and chewy.  I’m not sure why besides the fact that it’s a grass-fed flank steak, so it’s predisposed to be tough and chewy.  It was an expensive mistake though – what with the cost of the grass fed meat, the wine, 2 onions, garlic, lemon, etc.  Plus I had to prepare the marinade before work, stink up the kitchen with cut-up red onions, etc.  I probably did something wrong for it to end up so poorly, but I don’t know what.  At least the accompanying salad was good (spinach, radishes, carrots, celery, mushrooms, broccoli, cucumbers – tasty!).

But, nothing ventured, nothing gained, right?  As I told Tim, only rib-eyes for us going forward.  I’ve been burned by flank steak one too many times.

UPDATE:  I was thinking about this more last night and realized that part of my problem with the flank steak was that the marinade had wine in it.  After the meat is done marinating, you dump the marinade in a pan and heat it up.  I HATE the smell of wine cooking.  It has this unsettling sweet smell.  Shudder.  Note to self – no more cooking with wine!

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