Thursday, August 26, 2010


Yesterday was perfect. Woke up to watch the moon set while planting spinach for fall. Then into the hot tub together to read our morning devotionals and drink coffee. The air was already beginning to droop heavy with heat and the mountains around us were lit up gold and green while we were still in shade. Out of the tub to feed the animals then off to my acupuncture appointment which has really helped with my back and anxiety. A little shopping and I got complimented (aka: hit on) by a sweet 75 year old man. Home again to a scrumptious left over meal of short ribs and mashed potatoes. Watched a surprisingly redeeming movie and cried together. The house was cool and dark. We then headed down to the falls in our open topped Land Cruiser while the sun blasted us with waves of hot air. It was blistering hot, 99 in the shade of our porch. The deep, (over 28 feet) water at the falls was cold, surprisingly cold, and clear. I snorkeled off the air mattress while Mark read in the shade of an umbrella. He is reading "Walking on Water", a wonderful book I recently finished. The sun set behind the rocks and we climbed up the steep hill, soon reentering the realm of the sun. The grass shimmered and waved like a mirage and the smell was divine, though we knew the scent came at a price...intense, scorching interrogation by the unrelenting sun. Home again we flopped into bed for a "nap" before dinner of London broil. We love our meat around here. Opened up the house after the sun set and enjoyed the thick air lightened by the evening's moon and sangrias. Blissful day.

London Broil Recipe

London Broil is really a way of cooking a top round roast and it has become one of our favorite summer meals. It is so easy and it also makes great leftover sandwiches. The one problem with this cut is that they can be tough, so marinading 24 hours is needed and always remember to cut thinly across the grain.

a couple marinades you could try:

1: 2 cloves minced garlic, 1 tsp. salt, 1 tsp. black pepper, 3 TLBS. soy sauce, 1 TLBS. ketchup, 1 TLBS. oil, 1 tsp lemon juice or vinegar, 1/4 tsp. onion powder or about 1/8 cup diced onions.

2: 4 cloves minced garlic, 1/4 cup soy sauce, 2 TLBS. lemon juice or vinegar, 2 TLBS. ketchup, 2 TLBS. Worcester sauce, 1 tsp. dried oregano, 1 tsp. black pepper

Mix marinade of your choice up in a bowl and then coat your London Broil that has been scored in a diamond pattern on both sides. (About 1/8 of an inch thick with the slicing of the diamond pattern.) Place in a Ziploc or covered casserole dish and stick in refrigerator for about 24 hours, flipping a couple of times if you remember it.

A couple of hours before dinner set out on the counter to bring meat to room temperature. This really helps with tenderness. Place about 4 or 5 inches away from broiler and broil for 8 minutes on each side. Let set on cutting board for 10 minutes to redistribute juices. Slice thinly across the grain. (Lines are running from right to left down the length of the steak. Cut across these lines, this will usually be on a 45-degree angle.)



  1. You're definitely living a tough life. I like the idea of the morning hot tub. We usually get in our hot tub at night so we can watch the stars.


  2. Sooo wheres the recipe for the dish with the carrots and rice?

  3. Those were leftovers put together and incredibly yummy. The gravy with carrots, and onions came from our short ribs and the rice was leftovers from stir fry. I cut up one small potato and added it too because Mark is a meat and potato kind of guy. I really need to post the short rib recipe, the flavor is incredible.

  4. I'm jealous of your free spirited and organic life style! Happy for you two though!

  5. WOW sounds like the perfect day!!! Your place and area sounds amazing. It is so awesome to have days like these in your life:)

  6. YUM-MY! And what a perfect-sounding day.


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