This has been an incredibly busy week. I have been burning the midnight oil trying to finish my final marketing plan project for school so I can officially start my spring break!
I have been trying to create some balance as well, between school and work and family. So, yesterday - when I really could not afford to get away- I took a little spring break from my project for a visit with Terri and Daphne at Eden Organic Salon in Monroe*. Terri is an amazing woman- she is skilled at being healthy and balanced and in listening to her gut when she makes decisions. Her salon uses only gentle products and I think I go there as much for haircuts as for the inspiration. I got a great spring haircut, a great dose of enthusiasm, and then Daphne- with her bubbly personality- delighted my feet with a fabulous spa pedicure. A little "goddess" purple on my toes and a dash of dried lavendar and I am so ready for flip flop season.
(My foot photo disclaimer: it is very difficult to photograph your feet! Just try it- you will agree with me! I will never be a foot model. Simon thinks I have "Fred Flintstone" feet but that is no excuse not to pamper them. I think Daphne did an awesome job with what she had to work with...don't you?)
I wonder if getting a pedicure doesn't send a little message out to the universe that it is time for spring??? Maybe if everyone went out immediately and got thier feet happy, we could make spring happen! I love that idea...and even if we aren't able to tiptoe through the tulips because it is too cold out still, you always have great looking feet to cheer you up, right?
Moving straight from feet and spring to tonight's dinner (there was no easy way to transition from feet to food, I apologize). I still have some editing to do on my project, so I was looking for a quick and easy dinner and stumbled upon a recipe that Simon and I picked up at Central Market in Mill Creek.
If you are looking for a quick and easy way to prepare your favorite steak, this recipe for Balsamic Steak is perfect.
- 2 (8-10 oz) steaks, your favorite cut
- Olive Oil
- Salt and freshly ground black pepper
- 3T balsamic vinegar
- Pinch of sugar
- 1 T unsalted butter
- Heat a large skilet over med-hi heat.
- Lightly coat the bottom of pan iwth oil.
- Season steaks well with salt and pepper.
- When the oil is shimmering, add steaks.
- Cook until deeply browned and cooked to desired doneness (If steaks are very thick, preheat oven to 400 degrees.)When both sides of steak are browned, transfer to oven to finish cooking
- Transfer steaks to a plate and cover loosely with foil.
- Remove pan from heat. Carefully pour out most of the fat, leaving enough to coat the bottom of the pan.
- Add vinegar and sugar. Stir once or twice to disolve the sugar. The pan should be hot enough to sizzle the vinegar- if not, return it to heat just long enough to bring it to a boil.
- Add butter and swirl until melted.
- Pour the sauce over the steaks and serve immediately.
I chose thick rib eye steaks (Costco had a good deal on a four pack) and served these with a side of fingerling potatoes and some creamed spinach from Trader Joes. We also picked up a loaf of Sour dough bread and finished off a bottle of Rex Golaith Merlot.
* Terri Curtis is owner of Eden Organic Salon in Monroe- if you are in the area and want a haircut, spa treatment, great products or just some good inspiration check her out! http://www.greenpeople.org/webpage.cfm?memid=23141&pmtlevel=0&linkpage=http%3A%2F%2Fedenorganicsalon%2Ecom