We started our week with snow, the type of snow I’m sure has a special name in some languages, but I would just call building snow. Start with a small hand-packed snow ball, then just start rolling it around. Soon you’ll have a snow ball big enough you have to call in the rest of the family, put the micro spikes on my boots and all grunt together!
What started out as the beginnings of a gargantuan snow man, soon morphed into a snow slide! First build a descending slope of shrinking snow balls, then pack in the gaps.
So it’s been a week of good building snow, cross country skiing, lots of work to be done at the computer and some good burritos made with Top Round Steaks. These guys are some of my favorite staples. Sure, there are more tender cuts from the beef, but we don’t need tender for fajitas, we want flavor, value and ease. The Top Round Steak excels in this department.
The Round is the rear end of the beef animal. Made up of lots of big, lean muscle groups: top and bottom round, sirloin tip, tri tip, eye of the round to name a few. The top round we usually cut into steaks or roasts (called a London Broil). We love the steaks because they thaw quickly, take a dash of salt and pepper and they are ready to cook, just a few minutes each side and slice for fajitas/burritos. Most of the time the kids will finish their burrito and just ask for “more meat!”
I hope this finds you well and warm, we are looking at a week with some chilly nights!
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