{"id":89146,"date":"2025-06-16T22:06:15","date_gmt":"2025-06-17T05:06:15","guid":{"rendered":"http:\/\/lilesnet.com\/dailydiary\/?p=89146"},"modified":"2025-06-17T06:53:58","modified_gmt":"2025-06-17T13:53:58","slug":"we-are-off-and-running-6","status":"publish","type":"post","link":"https:\/\/lilesnet.com\/dailydiary\/?p=89146","title":{"rendered":"We Are Off And Running!"},"content":{"rendered":"

\"\"<\/p>\n

Monday means the gym.\u00a0 Before we go, I need to weigh myself, and for that, I need Mary’s assistance.<\/p>\n

\"\"<\/p>\n

The gym was pretty good today.\u00a0 I only needed one crutch when I was leaving.\u00a0 \u00a0The old body held up pretty well under all the stress and strain.\u00a0 I am back down under 200 pounds again!<\/p>\n

I have decided my favorite machine in the gym is the water cooler.<\/p>\n

\"\"<\/p>\n

After departing the gym, we went directly to the Orange Ranch Market, a unique and eclectic shopping destination.\u00a0 We selected a variety of goodies to try, including some of the finest fruit we have ever seen.<\/p>\n

Our main goal was to get Mary the T-Bone steak she has been wanting.\u00a0 A T-bone steak is a cut of beef that includes both a strip steak (New York strip) and a tenderloin (filet mignon) on either side of a T-shaped bone.\u00a0 It’s essentially two steaks in one, offering a diverse flavor and texture experience.\u00a0 The T-bone is cut from the short loin of the cow, with the bone acting as a natural divider.\u00a0 This cut is also known as a Porterhouse Steak.<\/p>\n

OK, I went to the butcher and asked for two T-Bones.\u00a0 He wrapped them up, and I saw the $161 price and nearly fainted.\u00a0 Mary almost crashed the market basket into a display.\u00a0 We looked at each other and asked, “What did we do?”<\/p>\n

We called the police department and requested a patrol car to escort us home.<\/p>\n

These puppies were two and a half pounds each!\u00a0 Oh my!<\/p>\n

\"\"

I needed to run by the bank to help pay for these!<\/p><\/div>\n

We know Charlie is after a truck, and we stopped to look at one on the way home.\u00a0 \u00a0We are not too sure he would appreciate it, but it would keep him out of the bars at night.<\/p>\n

\"\"

Charlie, it’s a good start!<\/p><\/div>\n

We got home, and I got the wheelbarrow to bring the steaks inside.\u00a0 We decided we would have one<\/strong> for brunch.\u00a0 But how the devil do you cook something so big?\u00a0 We almost had to roll out the BBQ.<\/p>\n

\"\"

2 1\/2 pounds of delicious steak!<\/p><\/div>\n

It was thick, so I had to pan-fry it on both sides to get a good crust.\u00a0 Four minutes per side on high seemed to do the job.<\/p>\n

\"\"

We let it get to room temperature before applying the seasoning.<\/p><\/div>\n

We used our new Hex-Clad pan, heating it to HIGH so the meat would sear quickly.<\/p>\n

Did You Kow? <\/b> Searing a steak involves rapidly heating its outer surface to a high temperature, creating a brown, crispy crust and enhancing flavor.\u00a0 While it’s a common belief that searing “locks in juices,” culinary experts say it doesn’t prevent moisture from escaping.\u00a0 Instead, searing primarily contributes to the Maillard reaction, a chemical process that caramelizes sugars and amino acids, resulting in a rich, savory flavor and a more appealing appearance.<\/div>\n
\"\"

Cloves of garlic are added to the pan.<\/p><\/div>\n

After the first turnover, we added two tablespoons of butter and then basted the steak with it during the four-minute searing process.<\/p>\n

\"\"

The stove fan was on full blast to keep the fire alarms from going off!<\/p><\/div>\n

Time to rest before being attacked by Mary!\u00a0 The truth of the matter is we only could finish two-thirds of the steak so we put the remainder in the frig.<\/p>\n

\"\" \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Monday means the gym.\u00a0 Before we go, I need to weigh myself, and for that, I need Mary’s assistance. The gym was pretty good today.\u00a0 I only needed one crutch when I was leaving.\u00a0 \u00a0The old body held up pretty … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[229,250,233],"tags":[],"class_list":["post-89146","post","type-post","status-publish","format-standard","hentry","category-cooking","category-gym","category-vegetable-garden"],"_links":{"self":[{"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=\/wp\/v2\/posts\/89146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89146"}],"version-history":[{"count":7,"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=\/wp\/v2\/posts\/89146\/revisions"}],"predecessor-version":[{"id":89161,"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=\/wp\/v2\/posts\/89146\/revisions\/89161"}],"wp:attachment":[{"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lilesnet.com\/dailydiary\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}