Hello, Beautiful!

Well, hello beautiful. Good morning. The sun is shining and the blue sky awaits me, in many, many ways. Finally. I am here.

Today is March 15. For many of my friends up north, the crocuses are likely blooming, daffodil stems are making their way out of the ground.  The air is shifting to spring.

In Augusta it is going to be in the 80s (unseasonably warm), there is a thick layer of pollen everywhere and yesterday it almost seemed foggy with green. BUT!!! Trees are blooming, daffodils are standing tall and the famous azaleas are popping. The city is readying itself for the Masters and its residents are getting their houses ready for renters. Pots planted, houses cleaned, items given away, pine straw and mulch put down. It is the definition of spring cleaning. School gets out in 2 months and I feel like we are on the runway getting ready to take off to all of the end of school things that happen at the end of school. I say all this but take a moment. Take 30 seconds at least once today. Take a deep breath. Be present.

Simple moments are necessary. I told the kids that they needed to color one flower a day in a coloring book they got for Christmas. I also told them we need to play more games. Put down the phone, turn off the TV. Play with the dog. Talk. Most importantly, LAUGH. We all need to laugh more.

I was talking to the kids today on the way into school about when they were babies and how they would laugh and smile. How Sosie hated tummy time but Sage not only loved it but also loved to roll. Sage was indeed a porker but very solid and you could pick her up and nothing flopped around. She looked like an owl laying on her belly, staring and then subsequently she was on the move, rolling around. Sosie loved to lay against a pillow on the couch several times a day. She would engage you, smile and laugh at the world around her. I can imagine them then. Remembering it today was great. I could see how much they have grown but their roots are the same.

Ok, time to put on a two song playlist, and get cooking. Not because this is a long or particularly difficult recipe. Rather, because I listened to these two songs today when I worked out. They put a smile on my face, and helped me run like the wind.....haha. Not really. Mostly I walked but in my head I was sprinting!! Good to be Alive by Andy Grammer and Cheap Thrills by Sia. As I say to my kids when I am car dancing, sing it loud and sing it proud!

I was in the mood for fresh yummy food the other day and this recipe spoke to me. I really loved this recipe but will admit that I did add some soy sauce and rice vinegar to even out the fish sauce. I would maybe divide it into thirds. I also made brown rice with lime juice, mint and cilantro as well as roasted broccoli. Leftovers for lunch the next day were fantastic!

Vietnamese Steak with Cucumber Salad, Melissa Clark for New York Times

1/2 cup fish sauce (so maybe third this and add soy sauce and rice vinegar)
1T packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2T dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeno, seeds and veins removed, if desired (I omitted this time)
1 flank steak, about 1.5 lbs
1 small seedless English cucumber, thinly sliced (I made thicker, and used a larger one)
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 tsp vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanut, for serving (optional) (Next time, I will use peanuts. I can't believe I didn't have any in my pantry)
Fresh mint leaves or cilantro, for serving (optional)

In a small bowl, combine the fish sauce (and others), lime zest, lime juice, brown sugar, garlic and jalapeno. Pour half of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.

Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.

Light the grill or heat the broiler to high. Pat steak dry with paper towels. (We grilled)

If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes.  Flip meat and immediately transfer pan directly to top shelf of oven and broil 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.

Thinly slice steak and serve over cooked rice noodles or rice, if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Enjoy and have a happy day!!!