Here's the thing about beef: it's expensive. And it should be; it's a part of a huge animal. So, when you've invested in a high-quality piece of meat, especially a nice thick one, you don't want to screw it up. This recipe is the only way I cook it, partially because it's so darn easy, but mostly because it's the best steak I've ever tasted. Here's how to do it.
Yesterday afternoon, I was putting a load of laundry together, and I took out all of the various bits and items from all my pockets before placing my clothing in the basket. By the time I'd doubled checked everything for errant tubes of lip balm and bonus dollar bills, I had a pile sitting on my dresser that, when I looked down, simply ignited this thought in me:
Yep, there's all my stuff.
These are thoughts, the artwork, the news stories, the tools, the food, the conversations, and whatever else we just can't get out of our heads this month.
During spring time, pine, fir, and other evergreen trees grow by producing new tips at the end of each branch. The new growth is a lighter, vibrant green, and you can (and should) eat it. The tips have a wonderful citrus-y, woodsy flavor that tastes awesome in all kinds of sautes, seafood, and roasted dishes. But the easiest way to preserve their flavor is steep them gently in a syrup, which will last in your fridge for weeks.
Kitchen knives, pocket knives, craft knives....a creative guy who likes to make stuff simply has to cut things up on the regular. Here's the ManMade list of the nine knives every man should own, but if you're interested in crafting your own from raw materials, it's actual relatively straightforward and requires fewer tools than you might think.