Well we have made it longer than most celebrity marriages! Happy Anniversary to my wonderful husband. I am really lucky to have someone that puts up with all of my idiosyncrasies and OCD tendencies yet keeps me laughing and always having fun. I love you so much and look forward to many, many more adventures!
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*I have a ton of pictures to post so I thought I would help Jen out and post a few*
A few weeks ago I had a friend in town from the Outer Banks so we celebrated by introducing him to the Fresh Market meat department. The new Fresh Market in Cary just opened up about 4 miles from our house and I couldn’t have been happier. Ross and I headed down to meat my favorite person, the butcher, and get some steaks. The meat in the case looked great, but there wasn’t anything that stood out. We wanted some manly cuts of meat, ie 2 inches + thick, so we had him cut us two steaks. They weren’t your average family steaks, these suckers would have made Boss Hog proud. 2 1/4 inch porterhouses with beautiful marbling. For those who don’t know their cuts of meat, the porterhouse is the king of all cuts. It is a T-bone to the extreme. On one side of the bone there is a filet (as in filet migon) and on the other side is a New York strip. Seasoned with a little Montreal Steak seasoning or Salt and Pepper, it’s delicious, but one could probably feed two people, or one Evan. So the next time you are on David Letterman and you get a chance to play “Know your Cuts of Meat”, if you see the biggest, sexiest, tastiest T-bone you’ve ever seen, its a Porterhouse. Grab it and run to your closest grill!!
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So Evan’s birthday dinner consisted of:
Roast Beef with Horseradish Cream Sauce
Baked Potatos with cheese and real bacon bits
Ciabatta Bread
Salad (ok only I ate that)
Dessert-Fried Nutella Ravioli (that’s actually for tonight because we had ice cream cake at his parent’s house)
See the meat fest below, Evan was in carnivore heaven!
The roast beef was a first for me and a bit of a trial and error. I salt and peppered the roast (a rump roast) then laid three bacon strips over the top. Placed it on a roasting rack and roast it at 375 degrees for about an hour and a half. The temperature is suppose to register 135 degrees for rare meat. Well, I was a little impatient and Evan was getting hungry so I pulled it out a little early and put a foil tent over it to let it finish cooking, hence the rather rare beef. I would probably cook it a bit longer next time, but I figured we would be reheating it for sandwiches and such so it should be fine. Evan didn’t seem to mind though, and neither did the dogs who enjoyed a birthday treat as well.
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To the love of my life…I hope you have a wonderful birthday!
We have a quite a menu planned for today, which will not be posted until later because it is a surprise! But we started off the day with these:
(and a slice of Big Apple pizza that I picked up while in Greenville yesterday)
Recipe for the crispiest waffles from Crispy Waffle…she knows her waffles!
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I love my husband. I really do, not to gush but he is a great guy. I think back to what made me fall in love with him, it’s hard to pinpoint one thing but a big one is that we both have an absolute love for food. Granted we don’t see eye to eye on every kind of food, we do though have a strong love for things like; pizza, ribs, bbq, and beer (damn he is a lucky man)
We also have a love of sports, namely college football. We both go into mourning after the first of the year when we have to wait 8 months for college football to start up again. Now that it’s pigskin season we show our true geekiness by listening to sports radio during the day. Our favorite radio personality is ESPN radio’s Colin Cowherd. We sit in our respective offices, listening and IMing each other about the show. Today Colin is in Austin, Texas for the Texas/Ohio State game (hook em Horns!) and he is commenting on the BBQ and the wings and the sausage and egg breakfast burritoes of the area, meanwhile Evan and I am reminising about our trip to Texas and all of the yummy food we ate. To show why we are a match made in heaven see our conversation from this morning:
Jen: damn i miss that food
Evan: we are sad
Jen: why do you say that 
Evan: we talk about food all of the time
Evan: missing food
Evan: lol
Jen: lol
Jen: thats why we get along so well
Ok sorry for the random post, I made an awesome chocolate cake for Evan last night and I will share the recipe a little later on today!
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Hi, This is Evan, Jen’s husband making a guest appareance. I just wanted to post and let everyone know that I moved jen’s blog off of blogspot onto her own domain.
I apologize for the Red X’s where the pictures are supposed to go, but I am still working on fixing that. She should be good from here on out though.
Please update your links and bookmarks to reflect the change to www.fallensouffle.com
and tell others via your blog if you don’t mind.
THanks
PS Probably my last appareance, I will go back to doing my duty of having to eat all the wonderful, semi-fattening things Jen makes… it’s a tough job but someone has to do it!
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I married the best man on earth. No I’m not kidding, and I’m sure you think your guy is as good as mine…but he’s not. Not only does my husband put up with my moodiness, minor OCD (ok, major at times), rants about work, and spasticness but…he also COOKS! Now I don’t mind cooking dinner, but it is hard when I come home 90 minutes after he does and he has already about eaten his left arm, there is only so much I can throw together before the mutiny. So Evan has a few “signature” dishes which includes meatballs, grilled burritoes, baked ziti and now Maple Pork Chops. I don’t know how this recipe came about, and I don’t know if he does either, but I could literally eat it everyday. I love it. And I normally don’t like my food to mix, but I sop up whatever is left of this luscious sauce.
Maple Pork Chops
In the words of Evan R.
1/3 cup olive oil
2 12oz porkchops
Salt and pepper
2 pinches crushed red pepper flakes
1 cup maple syrup (use the good stuff, though we have used the cheapo stuff before)
Preheat oven to 500 degrees F.
In large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
Remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
Remove pan from oven (Jen note: remember- hot handle!), place on burner on high heat for a minute to thicken glaze… flip chops so they are evenly covered.
Serve hot.
Yep, he’s a keeper
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