Thursday, August 25, 2011

Ten Things Thursday: Ten Reasons to LOVE Farmer's Markets

  1. Shopping in the open air...there's something Euro-Romantic about buying vegetables and fresh herbs with the sun shining on your back.
  2. People watching! Who knew Green Bay had such diversity?
  3. Admiring the creativity of others. Like my friend Bethany who started her own little biz, Larky Park. Check them out!
  4. Memories with my son. He loved getting fresh root beer from one of the local breweries. He was a sticky mess afterwards, though!
  5. The colors! I loved seeing the piles of tomatoes, carrots, green beans, blueberries, raspberries, bi-color sweet corn....ah. It was a festival for the eyes.
  6. Yummy treats. Like, fresh spring rolls from the Thai restaurant, or fresh sliced/fried potato chips, kettle corn, smoothies.  Delish.
  7. Walking in the local Broadway shops. I never take the time to go downtown to peruse the boutiques there, and it was neat to see what they look like on the inside! Unique stuff.
  8. Meeting up with DH for a family affair. He works only a few miles down Broadway, so it's a great place to meet him on a Wednesday evening.
  9. Bartering. I love negotiating. In my mind, open-air markets welcome a little bantering before buying.  It gets my juices flowing.
  10. Arriving home with my fresh purchases and challenging myself to a little creativity of my own. Now, what will I do with this large bunch of Sweet Basil I bought for only $1.00? Pesto, Bruschetta, Spaghetti sauce...? The opportunities await.
Happy Shopping!

Wednesday, August 24, 2011

Monday, August 22, 2011

Monday's Menu: Marinated Grilled Flank Steak

This flank steak recipe was one I remember eating often at family dinners.  It was one of the recipes I received at my wedding shower from my mom, and now it is worn and stained after 9 years of making it in our home.  I love making steak fajitas with any leftovers.  Hope you enjoy!

  • juice of one lemon
  • 1/2 c. soy sauce
  • 1/4 c. dry red wine
  • 3 T. oil (canola, or extra virgin olive)
  • 2 T. worcestershire sauce
  • 1 large garlic cove, minced
  • chopped green onion
  • pepper to taste
Cover steak and let marinade for 2-12 hours.  Grill for 4-6 minutes per side over high heat.  
Bon Apetit!