leave your inhibitions at the door
Damn, the Bears season is basically over. I’m pissed. And don’t give me that “They got Tebowed” bull. Tebow was pretty much pwned until the last two minutes. Then, the Bears got into the prevent defense, which always leads to trouble. Second-string Ivy League college quarterbacks could complete those easy passes Tebow made to wide-open receivers. Obviously, Bears backup QB Caleb Hanie should be an Ivy League punter. So we didn’t get Tebowed, we got Hanied. Throw in some idiotic plays by Bears’ running back Marion Barber and the game, and season, are over.
I really needed something to cheer me up from that loss (and needed a recipe). So I visited Chrissy Teigen’s very funny food blog – www.sodelushious.com. I’m not sure how I first came across it, but I’m hooked. She’s got some great recipes and a very easy-going writing style, peppered with some sailorish vocabulary.
The first time I read her blog, I saw that she referenced her boyfriend, John. I then saw a picture of him in their living room and was surprised to see it was R&B superstar and Grammy winner John Legend. So then it got me wondering, “Who the heck is Chrissy Teigen?” Well, it turns out she’s mostly known for this…
Yep, she’s a Sports Illustrated Swimsuit model. Now you see why I went there for cheering up?
Yum Nua Recipe (Thai Beef Salad)
This is her recipe that appeared in Shape magazine. It’s super easy and very tasty. The recipe calls for NY Strip, but I went to Whole Foods and if I was going to pay $20 a pound, it’s going to be front and center on the plate. I went with skirt steak, because it’s cheap, cooks quickly and is flavorful. I hate to brag, but this sucker came out PERFECT, unlike many of the steaks in last week’s Top Chef…
She said – If you want to get fancy, mound into a shallow bowl or platter on a bed of frilly lettuce and garnish with lime wedges, additional cilantro and a chili pepper flower.
I served mine with Pad Thai.
Week 15 Picks
This week’s guest is a Black Spanish Radish. I picked this up at the Farmers Market, because I thought it was a beet. Oh well, we’ll go with it.