Part glam, part goth, totally chic…it’s what Halloween is all about, right??
I’ve never met a man that didn’t love himself a good steak. Any time I’m feeding my husband on a special occasion, I am sure to put steak on the menu. This particular kind of steak is called “flap steak”, otherwise known as “butcher’s cut” because butchers typically keep this tender and delicious cut for themselves…that’s how we know its good!! If you can’t find flap steak, flank will be just fine. Then throw in some mushrooms and homemade steak sauce and you’ve got yourself a meal fit for the king in your family!
With two little ones, not only are our parties more on the tame side than they used to be, but we also have to come up with fun things for the kids to do, because if they aren’t busy having fun, I’m not going to be able to relax and have fun… and if I’m not having fun, my guests will feed off that and they won’t have any fun either.
OOOOOOOOOOOOOHHHHH WEEEEEEEEEEEEEEE!!! I’ve never been more excited to share something than I am today!!! When my Napa Valley friend, Sebastian Nava, didn’t end up being able to guest post during the holidays because all of the prime ribs from his incredible shop, Five Dot Ranch, were snatched up and accounted for, I was pretty bummed. I saw Sebastian prepare one at the Napa Valley Film Festival and I really wanted to share his recipe and insight for preparing a perfect rib roast with you all. But then, when he said he wanted to do a make-your-own-corned-beef-from-scratch recipe to celebrate St. Patrick’s Day, I was like “YES!! PLEASE!!” I’ve never cured my own meat before and I happen to LOVE corned beef, so everything turned out perfectly!