A FREE RECIPE
Grandma's Apron
I don't think our kids know what an apron is. The prinicpal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven. It was wonderful for drying children's tears, and on occasion, was even used for cleaning out dirty ears.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls. From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven. When company came, those aprons were ideal hiding places for shy kids...and when the weather was cold Grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron
In the fall, the apron was used to bring in apples that had fallen from the trees. When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds! When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.
Nowadays, they would go crazy trying to figure out how many germs were on that apron. I don't think I ever caught anything from an apron....but LOVE!
It will be a long time before someone invents something that can replace the 'old-time apron' that served so many purposes!
Remember how Grandma used to set her hot baked apple pies on the window sill to cool? Now her granddaughters set theirs on the window sill to thaw.
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 THIS MONTHS FREE RECIPERestaurant Style Filet MignonI am going to let you in on a secret.It’s one I carry in my back pocket everywhere I go. I feel even more inclined to tell you this secret after watching last night’s top chef, where it became clear that even some of the greatest minds in the culinary world don’t know it. It’s the very best, most delicious and perfect way to cook a steak. Leave your grill for vegetables, heaven forbid your steak should touch those grates. (Yes, I sure do realize that men across America are either gasping or straight PISSED at me right now. Sorry, kids. Ur dad taught you wrong.) And if you don’t believe me, come to my house and I will prove it. I’ll go head to head with any man in America who thinks they can cook a steak on the grill better than I can in my kitchen. You just got served. Anyway. The best way, guys, they call it ‘Restaurant Style”. You know when you go to Joe’s Steak and Crab, and it’s the best steak you’ve ever had? NOT GRILLED, SON.
Restaurant Style. It also goes without saying that a perfectly cooked filet mignon pairs perfectly with an 08 Hill Family Estate Atlas Peak Cab Sauv. Boom.
Restaurant Style Filet Mignon2 8 ounce filet mignons4 teaspoons kosher salt 4 teaspoons freshly ground pepper 1 stick butter 1 tablespoon olive oil 2 cloves garlic 1 tablespoon parsley, chopped 1 tablespoon thyme, chopped 1 teaspoon freshly grated lemon zest DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don’t like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.) And there you have it. It’s as simple as can be, as most the best things in life are. And I dare you to tell me of a better way to eat filet.
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Cleaning your house while your kids are still growing is like clearing the driveway before it has stopped snowing. You might also like to look at: Give Your Opinion on Global News
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