l. a. z. y. she ain't got no alibi

I've really been a slug lately.  Between my husband's illness, the usual chaos at work, and the family nonsense?  Compounding that with financial stress is simply just too much.  My bike is lonely, I didn't get to run the Cupcake Classic by the deadline, and I'm just pouty all around.

I've also not really cooked anything creative lately.  Mostly, I've eaten unimaginative things.  But I've still managed to put a little flair with them.

Start with this:  I like a good steak.  I prefer strip most of the time, but will eat filet or ribeye if I'm going out someplace.  I always like a starch (potato) with it, and usually mushrooms too.  And of course, there's always steak butter, y'all.

Anyhow, here's some side-dish love for ya.  I'll kick myself in the ass and make something worth writing / reading about soon.

Mushrooms:

Grab some white mushrooms or baby bellas (whatever's on sale works).  Slice them up into about 1/4" to 1/2" slices.  They don't have to be pretty or perfect.  Throw them into a bowl, and toss them with just enough EVOO to coat them.  Not too much!  Then, dump in some red wine, about 1/2 cup (4 ounces, or a bit more than half of one of the little trial size bottles).  It doesn't have to be special wine ... T-Box or the $1 Trial Sizes will be just fine.  Smoosh up a few cloves of garlic, and slice up a little bit of onion if that moves you.  And then - let them sit for at least a half hour.  Every few minutes, toss them around to be sure they're still coated.  The 'shrooms and onion will soak up some of the wine, but there will still be a little puddle at the bottom.

When you're ready to saute, throw about a tablespoon of the previously mentioned / prepared steak butter y'all into the pan, melt it (but don't let it caramelize), and then dump the whole bowl in - extra wine and all.  Simmer the mixture to reduce the red wine down, and serve on the side with your steaks.  These usually cause my youngest to say "ewww gross" (she hates mushrooms), and everyone else to say "gimme hers if she doesn't want them".

Twice-Baked Potatoes:

These are super-easy to make.  Grab some white potatoes (Yukon Golds are too soft), wash 'em, stab 'em with a fork, and bake them for about an hour at 425.  When they're done, slice them in half lengthwise, scoop out the guts using a tablespoon, and throw the potato insides into a mixing bowl (I use my kitchenaid).  Add an appropriate amount of butter y'all (the steak version works here too), and some shredded cheddar cheese (start with a cup, and increase until you reach an adequate amount of cheesyosity).  Add in just enough milk to make them smooth.  Whip the hell out of the potatoes - NO LUMPS.  Use your spoon to put the whipped potatoes back into the peels, and throw them back into the oven for about 15 or 20 minutes - the tops will start to brown just a bit.  Take them back out, top them with bacon bits and a bit more shredded cheese (if you like), and put them under the broiler to get all deliciously crispy.  Serve with sour cream.  And wine.