Total Pageviews

Wednesday, March 30, 2016

Easy Granola Bars


Here is a recipe that I made when I was trying to cut back: 
on meals.

Though this is small, it has plenty of nutrients and protein. I make these weekly, as my family likes to snack on them instead of an alternative.  


Thursday, March 10, 2016

Steaks for the Summer

An aged steak is a way to produce the most fantastic steaks for any meal. I age a steak as follows, but first, consider this food safety tip. The refrigerators at home are rarely consistent or as reliably cold as commercial meat lockers. Before attempting to age meat at home, purchase a refrigerator thermometer and make certain your refrigerator is below 40°F.

Always cook or freeze the meat within seven days of beginning the dry-aging process. Eliminating any case of salmonella or other illnesses.

Dry Aged Roast

One: Purchase a prime or choice of boneless beef rib or loin roast from the market in your area.

Two: Unwrap the meat, rinse it off well, and pat it dry with paper towels. Do not trim the meat. Wrap the roast loosely with a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or tray.
Three: Refrigerate the bundle for three to seven days; the longer the beef ages, the tastier it becomes. After the first day, carefully unwrap and then re-wrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. Do this quickly to maintain the temperature of the meat consistent.

Four: When it is time to roast, unwrap the bundle of meat with a sharp knife, shave off and discard the hard, and dry out the layer of meat. Remove any dried areas of fat, too, but leave behind as much of the rendered fat as possible. Cook this roast whole or cut into proportionate steaks.

I make this marinade as an accent for the aged steak and store it in a spice shaker.

Spice mix

1 tablespoon of black pepper
1 tablespoon of cayenne
1 tablespoon of cumin
1 tablespoon of dried basil
1 tablespoon of garlic
1 tablespoon of ground thyme
1 tablespoon of oregano
1 tablespoon of paprika
1 tablespoon of salt
1 tablespoon of white Pepper

Top the steak seasoning when ready to marinade and cover with one cup of olive oil and one sliced white onion

With seasoning this piece of meat, I shake on the spice and push it into the surface with the back of a spoon. I then cover the steak with olive oil and sliced onions. To marinate the steak, rest for three hours covered or overnight in the refrigerator. If you plan on having bolder flavors, let it sit in the fridge for two days. Grill as desired.

I usually broil the steak for 4 minutes per side or in the summer when I can take my time; I grill it on the Weber to perfection.

Steakhouse Dinner

I like to take this combination of soy sauce, balsamic vinegar, and Worcestershire sauce that makes a deliciously tangy marinade for steak, pork, and chicken.

¼-cup virgin olive oil
¼-cup Modena balsamic vinegar
¼-cup Worcestershire sauce
¼-cup Low-sodium soy sauce
2 teaspoons French Dijon mustard
2 teaspoons minced garlic

Salt and pepper to taste

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.

Season with salt and pepper

Everyday Grilling

Sometimes one just wants a steak with no fuss. I like this method because you taste the flavor of the steak. I often grill this steak for the char and the incredible satisfaction. Here is one way to season steaks and grill them deliciously. I learned this from a Bobby Flay cookbook and had been doing this for years.

Ingredients

4 -1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F), or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Read more at http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-steak-recipe.html?oc=linkback

Another spice I make at home is Four Seasoned Salt. That is equal parts of Salt, Pepper, Garlic Powder, and Onion Powder. Enjoy your meals.

The Aqua Obsession

One takes inspiration from colors and interests to develop a design or style. This strong atmospheric model can only blossom with the many shades and shapes produced by the colors of water, and the marriage of crystals in cerulean and jade. The overflowing of this mystical color can be delightful in any ambiance of any outermost region of the most elegant property. The nicest surplus to design would be a table runner accent chest or cabinets highlighting any corner or niche in the room.

Wednesday, March 9, 2016

Chimichurri Marinade on Steak

Photograph: Blake Royer

  1. Chimichurri Marinade 

  2. The evening was a nice surprise the other night when we made this for dinner. This marinade combined flavors and a super accompaniment to a brilliant steak. With a side of cumin-infused couscous, and a blend of broiled cherry tomatoes, diced red peppers, and broccoli florets. This was a very pleasant meal to share with someone over a delicious glass of red wine.

Monday, March 7, 2016

What to Consider Before Starting Your Business

Tremblay House of Design
Principal
I am thrilled about entrepreneurship as a substitute for working in a corporate position. THOD has been in business for 25 years, but I make it a point to mention that not everyone is cut out to be in business for him or herself. I have tried to complete a list of pros and cons as a guide to determine whether one should decide if starting up a business is a good idea to pursue. Starting a business is an important decision because of the ongoing dilemma of current financial issues in this country.
Though I get to be available more often than not for my family while operating a small business, I believe there are larger questions to consider when one begins the path to entrepreneurship. The following lists are the pros and cons one should concentrate on in this career decision. 
The Pros
If you are let go because of downsizing, elimination of a position, or just as an excuse for termination, it may become challenging to obtain another job quickly. To be in business for yourself is a good way to create an income instead of spending your time preparing for a new position with a corporation. 
Without an employer involved, you can bill more for your services. You no longer have to worry about the funds split between you and an employer.
Don't jump into working for yourself. One can work to his or her comfort level, as you might say, as going too heavy can be detrimental. That is why some entrepreneurs work part time until they feel leaving a job is viable.
If you feel you need more income, instead of looking for an increase in finances from an employer, you can just pick up another client or service call to increase funds.
It costs less per day to be in business than to work for someone. The costs of fuel, travel, daycare, groceries, and apparel costs can be far less than working in a corporation. As far as inter-office expenses, one can save on unforeseen costs as well. These savings can be from avoiding birthdays, and baby showers, and constantly helping coworkers with fundraising for his or her child. Many of these unexpected costs can deplete funds and your time.
Being in business as a sole proprietor allows one to use the expenses associated with a project as tax deductible. The tax burden is much lower in your own business, and a considerable number of things are business expenses, like conference registrations. 
The Cons 
Insurance benefits are not easily available for self-employed individuals, and it's tough to gain health insurance if you have a pre-existing condition. These conditions make it impossible to get insurance coverage as a sole proprietor.
With a traditional job, and you have a poor sales week, you will get paid. When you are self-employed and you cannot make sales, you can lose a valuable income. Maybe you have a legal contract, but sometimes things can still go south.
When you are self-employed, you do not have anyone to take on any issues or dilemmas. When you are on your own, make decisions that can make or break your business.
Don't start a company that is excellent but not obtainable by starting your own business. If you don't redesign a new game plan, why bother trying? A good job is hard to create.
Take all considerations of your life in deciding to start a business. If you have a family depending on your income, you have to be positive before you begin a business on your own.
You supply the company with everything from office space, insurance, phone, computer, or supplies. As the home business owner, you handle all of it.
As a company owner, you do not get to take paid vacations or paid sick leave, and you do not get to take a day well day off unless you have already made that income in business. You can make these items as mentioned earlier as the owner of your own business, but remember, if you don't work, you don't get paid.
Employer's new options are hard to compete with, even though working for yourself is flexible. There are reasons people do not start a business. Companies now offer early out (EO) flex time (FT) or telecommuting positions where employees can work from home. With various options available, these benefits assist employees in starting a business without having to give up a regular salary to be a sole proprietor.
In conclusion
Running your own business, contract work, or consulting is not for everyone. The many securities of employment, even with cutbacks that reduce different benefits like IRAs or 401K through your employers, can still be better than unemployment. With that in mind, many organizations are employing more freelance companies for many specific jobs, and that can be a benefit for sole proprietors. This trait is growing in corporations because it is easier to hire a professional than to keep an employee with the newest codes or procedures to complete a job.

With the many situations that can counter the cons I listed, as well as the pros, one can easily get around these concerns if he or she concentrates on building a larger income. When created by the knowledge of a career, the discipline to run one's company, and the ability or expertise to complete various contracts. Before one runs a sole proprietorship, all options should be researched. A sole proprietor must look into a business or many companies, so he or she can know the options available to one as a corporation currently employs them.