Graham Crackers: I love them

and I am pretty sure they love me.

They have sustained me at many times, and in many different forms.

These include:

• with chedder cheese: cold or microwaved-for any and all meals and snacks
• crushed and mixed with applesauce-after school snack
• with whole milk vanilla yogurt (watch for future post on whole milk and its products)- while watching little Harrison enjoy his own yogurt treat
• dipped in milk- 24/7
• dipped in chocolate milk- after watching Renee do this, while feeling a little sad it isn't regular milk
• with cream cheese- never tried it, but apparently it tastes like cheese cake
• dunked in the sauce from homemade mac and cheese- post-lunch dessert
• plain- on the way to school in the car
• In any shape or form- amidst constant criticism

Be careful because not all Graham Crackers are created equal. Nabisco Honey Maid are the absolute best. Let's face it: you get what you pay for.

I love Graham Crackers so much. They have been my friend for many years, and have replaced many meals. They are the perfect snack because they are sweet and delicious, but are not that bad for you. I think my body is so used to this treat that it calms my stomach when I feel sick, comforts me when I feel down, and brings me so so so much joy! I love you little buddy.

Something for the non-SLCer's

Firstly, Renee you are a blog-idea-stealer! Just kidding, thanks for getting this started. I know we talked about it and I had the best name ever, but I never did it, so you win.
Secondly, and most importantly, I have the recipe that all non-Utah residents have been waiting for. I wish I could take the credit, but I found it on Favorite Family Recipes and it is awesome. Cafe Rio Pork Salad. No joke. I've made it a couple of times and it always turns out great. This picture is from the site because it was so good last time I ate it before taking any pictures.

Steak and Bake (or Fry)

While I feel like I will mostly be taking ideas from this blog, from time to time I hope to add my two cents worth to the great recipe conversation (I hope people are getting my philosophy joke about the great conversation). Anywho, this is just a simple recipe that most of you know, but I want to start off slow.
So New York steaks were 50% off today (which still means $5.99 lb, but a $5 New York is a great deal). I just grilled it on the George Foreman, which purists will abhor I am sure, but how you grill it is not near as important as how long and what quality of meat you buy, so it turned out great.
Note: the best part of the New York is the strip of fat up the side, if you cook it right, it will get a little caramelized and then I try to eat a little bit of the fat with each bite of steak, awesome. Also, a time honored steak trick is to put a pat of butter under the steak so it melts, that really adds some flavor.
I also sauteed some onions and mushrooms. I used normal cheap yellow onions and they were really good, I just cooked them slow so they did not burn, and the mushrooms I bought bulk so I got 4 for like 60 cents. I really fell in love with cooking with fresh mushrooms here in S.F. great flavor. Now I used quite a bit of butter to saute these, and I added the onions about a minute before the mushrooms because they take a little longer to cook and I like my mushrooms and onions really soft so they are sweet with the steak and not spicy. I also added a little beef bullion to the onions and mushrooms which Lance suggested.
Top this tasty meal off with some home fried steak fries and enjoy. Those of you without fryers could bake the fries, but then you would have to call them bakes and hate yourself. Oh well. Pics below. Great blog Nene.