Today is a snuggly stay at home Sunday, cloudy and overcast outside with rain sprinkles off and on. A good day to perhaps read a book or write a post (seeing as how I have been remiss in posting anything) so I figure I will post about the day. Peach made us an awesome breakfast with eggs and bacon (ikr? Bacon!!) and we chilled for a bit. We then somehow got on this mission to buy a picture for her office space at work and settled on one from our website PeachandBatman.smugmug.com, Gonna pause here a sec to “splain” a couple things. We started posting our photographs here a little while back in hopes people may see something they like and purchase it, little did I know about the ins and outs of the online picture selling sites. For instance, even though it’s my picture and I post it, Peach and I do not get one cent from any sales because I did not purchase a specific package. So as it stands Peach and I make no money from any sales and have no say on prices (we even pay full price if we buy one). That’s fine actually as I am pretty sure we are the only ones who have bought any at this time. If (and it’s a big if) we ever start selling more I may get the package where we can at least add a percent or two to the cost and pay for film (yes I still use 35mm film). So anywho we bought Peach a pic and will see how we like it when it arrives.
I then started working on a London broil that I like to do steak fashion on the grill. Plodding outside in the sprinkles I fire up the grill, and then go back inside to prepare the meat. I unpack it and let it set on the counter for 10-15 minutes to get to room temp (very important step) and add the proper spices. After a good set, it’s off to the grill where I plop the chunk of deliciousness and listen to it hiss and sizzle, 4 minutes then I flip it over, turn off the middle burner, stick the probe thermometer into the middle hook it to the timer and when it reaches 140 degrees I can take it out off the heat (carryover heat will take it to about perfect). I hear the timer doing it’s chirp, (chirp signifying it’s reached the correct temp) and then off the heat, shut burners off shut gas off and inside we go. Set the timer on the stove for 5 minutes and let the broil “rest” for 5 minutes, this step should never be skipped with any roasted meat, no matter what kind, it allows the juices to go out and then soak back in the meat making it super juicy. Timer dings and we slice the London broil on the bias in 1/4” strips and serve it with asparagus drenched in butter and consume with vigor 😬. After that meal one should take a nap. We do a few more things and I settle down to finish this post about today. In every way it has been a blessing and there are no parts of it that I would change. Peach is happy, I am happy, and who could ask for more?