My once short fuse couldn’t be more protracted.
I’m pissed. I had, at one time, such reassuring, immeasurably, stick to your ribs, ride or die ‘friends’. And then like Usain Bolt, gone. Ghost. Catfish. Bounce. I don’t even like writing about it, and much less about the useless ingrates who fluffed my feathers to now only ruffle them beyond belief. They fled the scene. You know what I mean? Out betches. Bye Felicia.
Like, what? I thought we were 35.
You know what else is really hard. Making friends as an adult parent. We have to bond over Ms. Rachel, Cocomelon and Blippy reruns. I don’t have time for this. I can’t talk about them more than they perpetually flood my inner ear canals. And for the record, I don’t want to complement your lemon bars from the bake sale. They were nothing to write home about. I also don’t care about little Jimmy’s dino birthday party last month. There should have been a bar. There should always be a bar. Can’t we just day drink like regular humans? And in case your wondering now, no, I’m not interested in your snarky, judgemental-ness. I’m lost in the ability to feel anymore. Let me put on a face for you. A facade. Outward pleasantness to beget the immediate disqualification of my resting B face (and resting B attitude (apparently)).
I swear I’m nice. But I’m not here to beg.
The real ones. The good friends. Well those, my friends, are few and far between. But man. They make all the other nonsense much more palatable.
I’m comfortable in the kitchen. Eating in the content, contemplating and contesting the contempt. The leftover emotions make me reminisce about an easier time. A lighter day. But it’s heavy here. I have to clear my head.
Leftover. Steak. Is the ticket. And beer. That’s always helpful.
Takes 25 min; Feeds 4-5
Ingredients for Grilled Steak & Pepper Quesadillas
- 2 steak filets, cut in slices
- 3 large flour tortillas (if you want gluten free, use corn, you will likely need more)
- 6-7 small, sweet bell peppers, sliced in rounds
- 2 cups grated cheddar cheese
- 1/3 cup Spanish onion, diced
- Juice and zest of 2 limes
- 3 garlic cloves, minced
- 1/2 tin roasted poblano peppers in juice
- 1/2 red cabbage, chopped
- 2 sprigs fresh oregano, chopped finely
- 2 tsp chili powder
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 serrano chile, sliced thinly (optional)
- Olive oil, salt and pepper
- Garnishes: avocado slices, pico de gallo, lime wedges, chive sour cream
Method
Heat your ORIS wok or cast iron pan to medium heat and add 1 tbsp canola or olive oil. Once hot add steak seasoned liberally with salt searing each side for about 1 min. Set steak aside to rest. Once cooled, cut into bites.
In the steak juices, sauté peppers, onion and poblanos with 2 tbsp olive oil and a large pinch of salt for 5 min. Add garlic, spices, oregano and zest/juice of 1 lime. Cook another 3-4 min until tender, then remove from heat.
Wipe out the wok and turn heat down to low.
Warm tortillas on the wok for about 30 seconds per side.
Off the heat, assemble the tortillas: On one half add steak bites, a good bit of cheddar cheese, sautéed veggies and then a layer of crunchy cabbage. Drizzle with the second lime juice and some zest. Fold the top over.
Cook the quesadillas on medium/low heat in the same Skottle wok or cast iron with a little olive oil for about 4 min per side, until cheese is oozing out.
Garnish and enjoy!
*If you are grilling your filets over flame, heat your fire to high. Slather them with olive oil and lots of salt. Turn heat down to medium high and cook for about 5 min on the first side until you get nice char lines. Flip and cook another 3-4 min. Remove from heat and cover with foil for 10 min. This preparation should yield medium steaks.
Need some more of my kryptonite? I.e. Mexican food. Here you go:
- Chicken Poblano Tortilla Soup
- Open Flame Fajita Tacos
- Beef Enchiladas with American Mole
- Bison Taquitos with Spicy Guac
- Homemade Crunch Wraps
