Jenn Dolari @dolari@driveinsaturday.org

There's an inch of snow on the ground right now, and I live on a hill. They're expecting up to 7 inches in our area, so I should probably go do a mail and package run. I don't think I need groceries for now.

Oh, man. That glazed meat. It's so so so good.

It's snowing a good clip out there right now. :)

-=-

WINTER STORM WATCH
ISSUED: 9:41 AM DEC. 19, 2022 – NATIONAL WEATHER SERVICE
...WINTER STORM WATCH REMAINS IN EFFECT FROM 7 PM PST THIS
EVENING THROUGH TUESDAY EVENING...

* WHAT...Heavy snow possible. Total snow accumulations of 2 to 7
inches possible.

* WHERE...Portions of northwest and west central Washington.

* WHEN...From 7 PM PST this evening through Tuesday evening.

* IMPACTS...Plan on very difficult travel.

PRECAUTIONARY/PREPAREDNESS ACTIONS...

Monitor the latest forecasts for updates on this situation.

&&

Oh, hey! Unexpected day off. BACK TO BED!

As much as I love cooking, my meal prep absolutely destroys my kitchen.

This Week's Meals - Zelda Spectacular (3/3): Energizing Glazed Meat.

Tastes SUPER salty, but at the same time, the glaze is SUPER sweet. Getting sweet-and-sour vibes from this dish.

# Energizing Glazed Meat

The Legend's Cookbook
5.0 servings

2.0 8 oz Filet Mignon steaks
4.0 strips strips bacon
Salt
Pepper
0.25 cup honey
2.0 cloves garlic (minced)
0.5 cup balsamic vinegar
0.25 cup brown sugar
1.0 tsp ground ginger
1.0 tsp dijon mustard
1.0 tbsp olive oil
2.0 tbsp salted butter
scallions (garnish)

1 - Preheat oven to 375°F.
2 - Mix balsamic vinegar with brown sugar, honey, ginger, and mustard in a medium saucepan over medium heat.
3 - Stir constantly until sugar has dissolved.
4 - Bring to a boil, reduce heat to low, and simmer until reduced by half, about 15 to 20 minutes. The glaze should coat the back of a spoon.
4. Rest meat until it reaches room temperature.
5 - Wrap the sides of the filet mignon with bacon and secure with toothpicks.
6 - Season both sides with salt and pepper to taste.
7 - In a cast iron skillet over medium high heat, add oil and garlic.
8 - Once garlic is fragrant, place the steaks bacon-side down. Cook bacon on all sides, about 1 minute per side.
9 - Sear the top and bottom of the filet mignon for 2 to 3 minutes per side or until nice and browned in the cast iron skillet using the bacon fat.
10 - Put 1 tbsp of butter on top of each steak and bake for 7 to 8 minutes.
11 - Remove and let rest for a few minutes.
12 - Pour on all the glaze your arteries can handle.
13 - Garnish with some scallions.

#zelda #thisweeksmeals