Out in the garden!

What a glorious day it is. The sun is shining, its about 22 degrees C here. I have been out in the garden sitting in the sun, with nitro and my parents. The neighbours have the music blaring and it is so nice. My dad cut the grass and mom has been gardening. I am planning on taking a few photos of moms flowers later on. My sister came over for a short visit, she was dropping off food for me, she made me chicken tica massala to have for dinner during the week, she had made it for her dinner yesterday and she had leftovers so she asked me if I’d like them. What an amazing sister she is. I thought my dad might walk the dogs, but he said its too hot to walk them today, so he’s going to walk them tomorrow instead. I am excited because mom is making steaks for me and her for dinner, I love steak, we’ll have it with mashed potatos and cauliflower. The good weather is not supposed to continue though, tomorrow its only meant to be 10 degrees, and the rest of this week looks like it will be dry but not very warm.

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Steak tartare

Steak Tartare
1 pound beef tenderloin, ground once
2 tablespoons olive oil
1 to 2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 eggs
1 head Boston lettuce
1 can (2 ounces) rolled anchovies
1/4 cup chopped onions
1/4 cup drained capers
1/2 tablespoon coarse crystal salt
Freshly ground black pepper
Place ground beef, oil, Worcestershire sauce and Tabasco sauce in small bowl; mix lightly with a fork. Form into 2 patties; make a depression in center of each patty. Separate eggs, placing a half egg shell containing an egg yolk in center of each meat patty. (reserve egg whites for another use.) Wash lettuce, separating each leaf; pat dry on paper towels. Use leaves to form 4 lettuce cups; place lettuce cups around meat. Fill cups with anchovies, chopped onion, drained capers and coarse salt. Serve meat at room temperature. Each person adds egg yolk to meat, mixing in the seasonings and black pepper as desired.
By only the freshest, top-quality tenderloin; have your butcher grind it while you wait. Never freeze meat for Steak Tartare, it must always be made fresh. All other ingredients must also be fresh. Once meat and ingredients are mixed, serve immediately. Leftovers must be cooked; do not eat raw the next day.
Makes 2 servings.

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1 large onion, thinly sliced

1/3 c. all-purpose flour

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube

and cut them in half if the slices are really big-I don’t pay attention
to the weight

of the package, there’s always plenty of gravy)

1 Tbsp. canola oil

3 c. water, divided

1 envelope brown gravy mix (I use the reduced sodium brown gravy mix)

1 envelope mushroom gravy mix

1 envelope onion gravy mix

Hot mashed potatoes, cooked rice or cooked noodles

Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray.
Place the sliced onions in the slow cooker.

Combine flour, garlic powder, onion powder and pepper in a large resealable
plastic bag. Add steaks, a few at a time; shake until completely coated.

Heat the oil in a large skillet over medium heat. Add the steaks, a few at a
time, and cook until lightly browned on each side. Place the browned steaks
on top of the onions in the slow cooker.

* add the gravy and water here**
Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is