Who are you? How did I get here?

It’s Monday. I think.

Time is an illusion.

There is only With Baby and Not With Baby.

Momentarily, I am Not With Baby.

The flood of family that followed the birth has abated. It was wonderful seeing everyone, and it is also wonderful having our house back to the latest iteration of “normal.”

While our families were here, we cooked beef. And they cooked beef. Unfortunately, I didn’t document this beef cookery for the same reason I haven’t shaved, slept regularly, or been in a room by myself for the past monthish.

So here’s a quick look at what we did. It isn’t the book, but it’s the Reader’s Digest condensed version of a text that doesn’t exist. Stay tuned for Humor In Uniform.

Pot Roast -

Somebody made it. Me? My mother in law? It was chuck.

I think it was my mother-in-law.

Ribeye, grilled quickly

I remember making this, but I don’t remember for whom or when. My camera says it was on October 12. Nice, camera. I always liked you.

Before.

Grill gets hot.

Brought meat to room temp. Salted about a half our before grilling.

Salt way in advance.

After.

Ribeye Hash

The day after I did the ribeye, I had leftover mashed potatoes, onions, and a semi-functional cerebral cortex, so I made a hash.

I based it on a corned beef hash – i.e., leftover steak, leftover potatoes (mashed, in my case). Also added onions, garlic for aromatics to bring it all together. Moderated the liquid content with some beef stock.

And scallions. Forgot those.

This may have been my wife’s favorite meal post-partum.

T-Bones, grilled quickly

New batch of fam, new batch of meals. We did a steak for my folks when they came to visit. T-bones.

Same deal as above. Bring to room temp, salt liberally, wait a half an hour or so, and slap them onto a grill like the surface of the sun.

I feel bad posting more steak photos. Wanna just scroll up and look at my ribeyes again? No? Okay, then.

Pretty.

Maillard-y.

I Suck

…because I can’t remember what this is.

Pot roast, for sure. Chuck, I believe. But I do not for the life of me remember which cut this is. (Readers?)

But I do recall that I seared it and braised it in beef stock with garlic, shallots, carrots, and probably something else.

I also sauteed some red cabbage in bacon fat and served that as well.

Sorry, people. Wasn’t sleeping much.

It's a mystery.

Everybody get braisey.

Plated.

Steak Salad

Sick of seeing steak yet? I’ll do something more interesting soon, I promise.

This was a crazy fast weekday meal some day that I had a meal on a weekday. I did a very quick grill on a NY Strip, sliced it thin, and served it over screamingly fresh farmer’s market romaine with red onions, Parmesan, and a crazy fast vinaigrette I whipped up.

This one is almost too simple to post about, but I’m not documenting almost an entire cow.

Besides, it was deceptively tasty. Which is a plus for a four-ingredient salad whipped up in about twenty minutes.

Mmm... Salad.

Dug the hell outta this.

And now you’re up to speed.

The Wife Says: Hungry. Cook more.

The Sheep Says: Baaaah.

The Zombie Says: Braaaaains.

Wait, what? Where was I?

Back soon.

Up Next: Jerky, baby.