Wednesday, August 4, 2010

bye bye france till next year

Evian in the sunset. so pretty. im gonna miss you evian
Shrimp with coconut curry. Nickole and I got so excited when we could understand this from the menu!!
Steak in Evian yummmm...super simple taste. no confusing sauce. seemed like it was seasoned with just some salt and pepper.


  1. Michelle, greatest way to cook a steak! Get a good, thick boneless ribeye--my wife and I usually split one that's about a pound. Bring it to room temperature then brush olive oil on both sides. Use salt (sea salt is good) and pepper (preferably the kind you have to crank out of the bottle) and then the flat edge of a knife to press it into the steak. Preheat your oven to 350. Put a cast-iron skillet on the stovetop over medium heat and melt half a stick of butter. Once the butter is melted place the steak in the skillet and cook each side for about 5-7 minutes depending on how done you want it. Once it's cooked on both sides then place the skillet with steak in the oven and cook another 5-7 minutes depending on how done you want it to be. If it's a thinner steak you don't even have to worry about this step. Pull the steak out and cover for 5 minutes (remember you usually take it out one level of doneness than you want it because it usually cooks a bit more as it rests). Pop the steak out and enjoy--got this recipe from the Uniwatch blog and it's amazing; there's no reason to grill a steak ever again!!


    sexy pic! wots that zztop song again....

    she's got legs..... :)