Where to start?
I'll start here-
Its about 4pm saturday, the day before Taste of Paleo, and I'm standing in my kitchen after having already spent the last 8 hrs slicing grass-freaking-fed-beef, yet somehow, Im still surrounded by seemingly endless pounds of meat to be cut!
I start to feel light headed.
My mind gets clouded. cluttered. loud with thoughts.
The worst kind of thoughts. FEARfull thoughts .
the kind that paralyze.
What if I don't finish? what if the dish is atrocious!? what if everything goes wrong?
what if its a failure? what is everyone gets food poisoning?!?! Panic sets in.
I swear, most of us are experts in self -sabotage. Especially right before something amazing happens, when we're stepping out into something new, when we're about to make bold statements & changes in our lives! (note to self- this is where growth happens. this is where the magic happens. this is where the difference between ordinary- and EXTRAordinary happens. This is the place where FULLY living happens! )
...but still, even knowing all this, I'm exhausted.
Im afraid.
I just want to quit.
I have blisters on my fingers from finely hand slicing grass-fed beef,
and i want to just go crawl in my bed and cry.
& to be honest, i did.
I put my knife down. took off my apron, sat at my kitchen table, and cried.
with the knowledge however, that after I let myself cry for a bit, I was going to put that apron back on.
pick up that knife. Take a deep breath. keep moving forward.
I WILL get through this.
I remind myself of the eloquent words I heard from a wise wise man,
-"don't ever fucking quit".
Pretty simple right? . . . thanks dad.
#wordstoliveby
simple as that. don't quit.
push through.
push through exhaustion. push through fear. push through doubt.
through the unknown. the oh-so difficult. the seemingly impossible.
A few hours later, a knock at my door. some of my amazing friends show up at my door with a bottle of wine in-hand, ready to get to work in my kitchen- the "brenda sweat shop" they called it that night. haha! Fast forward 6 hours more of beef slicing. It is now midnight & still tons of work to be done ... Another friend shows up at the door! lime-ah-ritas & BBQ chips in hand. Kinda funny, because we're cooking for a paleo food festival. Funny, and awesome, and boy am I blessed!
At this point Im now thinking- no matter what happens tomorrow, how much we do or don't get done; how can putting my whole heart into following a dream, giving my best, my all, in every single possible way & being so absolutely supported by family & friends be anything but a damn good thing?
So, you know that dream you have?
the one thats been tugging at your heart strings?
the one who's whispers you hear & try to ignore. . . thats the one to go after!
Ladies & gents, thats the good stuff.
The stuff that makes us feel afraid.
that put us at risk for failure.
Because it means we're dreaming big.
& going for it.
Dust off that dream. Take its hand. Don't let go.
write it down. set a deadline.
awesome, it is now a goal. it is now- in the realm of reality.
Push through.
I leave you with one last quote:
"Everything Ive ever done that ultimately was worthwhile . . . initially scared me to death"
& now, without further adieu-
carne en sus jugos
- 6 Slices Bacon
- (about 1/2 of it cooked extra crispy for topping)
- 2 lbs Flank steak
- (Carne asada meat thinly sliced)
- 4 tomatillos
- 1 to 2 garlic clove
- 1 to 2 serrano peppers
- 1/2 onion
Steps-
- Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble/Chop the crispy bacon and set aside (this will be a topping.)
- Caramelize the 1/2 onion in rendered bacon fat. Attention garlic lovers: Optional here to include a second clove of garlic and caramelize it with the onion, for a bit more garlic-y flavor. Transfer tomatillo, Serrano pepper(s), garlic, and caramelized onion into a blender and blend until smooth. Set aside & allow to cool.
- Place a non-stick skillet over medium-high heat. Season your steak strips with salt, pepper & garlic poweder/onion powder to taste. Sear the finely sliced flank steak in the hot skillet until completely browned in the rendered bacon fat. Important note: when searing any meat, do not set it in the pan until oil is HOT, hot, hot! (but not burning). ***Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor. For best results: Pull the meat from the fridge and set it out until at room temperature before cooking it. This lets the meat relax, allowing the meat's natural moisture to reabsorb into the muscle, rather than staying trapped between the meat's fibers. Again, make sure the pan that will be used for searing is hot, hot, hot! Let the meat caramelize completely on one side before turning. The meat will self release from pan when ready to be turned. Most people make the mistake of turning it too early***
- Pour the tomatillo mixture over the beef and bring to a boil, then reduce to medium heat. Cover the skillet and simmer until tender. Stir in half of the bacon (also stir in pinto beans here, if desired) into the flank steak stew, save the rest for crunchy bacon bit garnish. yum!
- Serve & Garnish with: finely minced green onion & cilantro, crunchy bacon bits, avocado slices or a couple dollops of my whipped guacamole topping (see recipe below) & of course, . . . lime!
- ENJOY!
- 1/2 cup fresh minced cilantro
- 1/2 cup finely minced green onions
- Salt & Pepper to taste
- Garlic/Onion Powder to taste
- 3 cups chicken/beef broth
- 2 cups whole-cooked pinto beans
- 1 large ripe avocado sliced
- 3 limes cut into wedges
Chef brendita's Whipped guacamole
4 ripe avocados (pit, peel, & cut in chunks)
1/2 cup fresh squeezed lime juice
1/2 Tablespoon salt
2/3 cup minced fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1. Place prepped avocados into food processor
-turn on high and let run until a "whip-py" consistency is achieved.
2. let food processor run; slowly drizzle in lime juice + other ingredients.
ok. Voilá. This is your starting "guacamole canvas".
3. Taste. love it? great!...possibly done.
OR
Feel free to make this- (INSERT your NAME HERE)'s guacamole.
add salt…& anything else to taste!
ideas: jalapeño, pineapple, fajita seasoning, bacon bits? … more lime!
the possibilities are endless-
CREATE.
have fun
ENJOY !
Give these recipes a try and let us know how it goes! Post a picture on our Facebook page or email me! I'd love to hear how it goes. Brenda@livebeautifull.com
