This week's Sunday Dinner

There is nothing better than beef. Bacon, of course, ranks pretty high but a good piece of beef is a thing of beauty. When I was a kid, my mom used had a cookbook with a burgundy cover that I loved to peruse. The pictures looks like something the Two Fat Ladies would come up with but the results were divine. One of those recipes was called London Broil and instructed you to marinate a nice side of beef for a few hours and then save part of it for a follow up recipe called Buckingham Beef Salad.

I'd completely forgotten about this particular blend of awesomeness until my grocery store circular offered a sale price on London Broil. Immediately, my insides demanded I stuff it with deliciousness, never you mind the fact that I don't have the recipe and haven't made it since I was fourteen or so. I would figure it out if it killed me.

And figure it out I did. This stuff was the bombdiggity or perhaps I was simply giddy on lighter fluid fumes and the thrill of managing my first perfect grill fire of the season.

Either way, it was good eats at Casa de la Hot Mess and I managed to approximate the flavors pretty well. I made it a family affair and served it with garlic green beans in the style of my father in law and rounded it out with yummy sour cream and herb potatoes.

Meat and potatoes.

Does it get any better for a Sunday Dinner??

Why yes it does. May I present to you a cake that tastes and feels like a tagalong Girl Scout cake??

The exact recipe isn't important. You just need three things for success here, one yellow cake slightly warm from the oven, a half cup or so of smooth peanut butter, and a tasty milk chocolate icing. You just nuke the peanut butter for a few seconds until it spreads easily, about 30 seconds by my count. Slather it all over your cake. Next, freeze it until the peanut butter is nice and solid, then spread your icing on top. Pour yourself a glass of milk and try not to eat the whole pan.

You're welcome in advance.

Before I go, wanna see my shoes??

They were free courtesy of a credit I don't recall earning but took advantage of nonetheless. It's a wonderful color, one of my favorite colors as I'm a turquoise, aqua, sage, mint loving heifer.

And because my hair felt like cooperating, here's a shot of that too.

Even Tigger approves.

Busy as a bee

I want you to pretend you're looking at a hunter green baby tee shirt with a  little dude in lederhosen sweetly embroidered on the front along with a cute pair of green striped shorts to go with it. Why are you pretending when I could be posting pictures? Because my kid hates my face and a upchucked all over it before I can get a picture.

::le sigh::

Tomorrow is laundry day though so I suppose I'll try to catch him before he goes all Vesuvius on me again. But at least he didn't pee on my bed today. He saved that little treat for his sister.

But enough about baby grossness. Let's discuss Sunday dinner. Not to toot my own horn here (or totally to toot my own horn as what else is a blog?)

It.was. AMAZEBALLS!

It was originally supposed to be Saturday dinner but my hot mess ass had to wait until the last minute to go to the store and buy a grill. By the time I was done ordering children around, saying not to nice things at random screws, and cursing whomever had the good sense to misplace the stupid rachet, it was near dark and too late to grill up my delicious, on sale ribeyes. Instead, I fired up the grill after church on Sunday and laid it out.

Of course, Sunday wasn't free of mishaps either. I tried out this new dessert recipe I found in the latest issue of All You which instructed me to grill some poundcake. Yeah, uh no. I didn't grill it. I charred the living crap out of it. Genius move, I know. Lucky for two kidlets who live for Sunday dessert, I had a box of gingerbread mix that's been sitting around since Christmas. So we tried again.

And let me tell you, the gingerbread was per.fect. In fact, I cannot fathom why anyone would want to try this recipe with anything other than gingerbread. Lemon + blueberries + gingerbread = heaven.

Would you like the recipe? It was ridiculously simple.

Just take 1/2c heavy cream plus 1Tbsp of sugar and whip it until you get to the soft peak stage. Fold in 1/4 lemon curd. Drop a dollop on top of some gingerbread and sprinkle with a small handful of blueberries. Shovel in your mouth like no one feeds you and call it good.

The blueberries pop on your tongue in the middle of a fluffy, tangy cloud of lemon cream and it just feels like summer.

I might have eaten two pieces yesterday and two more today.