“In My Kitchen” July 2020

Happy Independence Day to everyone stateside (and in Hawaii and Alaska)!  When this posts, we hope to be enjoying some fantastic weather at the lake (although I know it will be CRAZY up there).

Speaking of the boat…:)   We bought this Mini-Max green egg for our boating and docking adventures.   These things new are crazy expensive but we found a deal on Craig’s list (and didn’t have to drive too far).  The seller said it had only been used twice.   We think he might have cooked hot dogs on it once because it was immaculate inside.

It’s got a little Sahara dust on it I think.

We’ve probably used it more on our patio than our ancient bigger retro cooker.

Here’s some Huli-Huli chicken that we grilled up.

I also made this recipe (from the June Eating Well magazine).   I’ve got no photos but it was simple and delicious and the salad is a keeper on it’s own.  I had to share the recipe.

Grilled Steak with Tomato Salad

From Eating Well

Use a flank steak or a flat iron steak for this recipe.


  • 1 pint cherry tomatoes, halved
  • 1/2 c. chopped fresh cilantro
  • 1/3 c. extra-virgin olive oil
  • 1 large jalapeno, seeded and sliced
  • 2 t. finely chopped garlic
  • 1/2 t. salt, divided
  • 1 lb. steak (flank is called for)
  • 1/2 t. ground pepper (I used more.)


  1. Preheat grill to medium-high.
  2. Combine tomatoes, cilantro, oil, jalapeno, garlic and 1/4 t. salt in a medium bowl. Toss and set aside.
  3. Season steak with salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 F. for medium-rare, 3-5 minutes per side.
  4. Transfer steak to cutting board and thinly slice across the grain. (Let steak rest for five minutes before cutting.) Divide the slices among four plates. Top with tomato salad. Serve.

Yield: 4

Prep Time: 10 mins.

Cook time: 10 mins.

Total time: 20 mins.

Really, this tomato salad was delicious.  Make it even if you don’t have grilled steak.  I used cilantro from the herb bed.   It has recently gone to seed but at one time it was totally obscuring St. Fiacre.  

But, there are always those little seeds, so I know I will have more cilantro popping up soon.

My sister inspired me to make my own yogurt.  Who knew it was so easy with an IP?  

These are the instructions she sent.  Luckily, I am used to her handwriting.  🙂

Here it is with some homemade granola.   (This is my daily breakfast.)

I recently harvested my garlic.  (I have about three different beds and then it pops up in various flowerbeds as well.)

I plan on making some Thai dipping sauce and garlic confit.  I am on the lookout for other garlic preserving methods so if you know of any, please let me know!

Besides the garlic, I also have been harvesting a bit of zucchini.  This is my biggest one yet along with my first tomato.  (So excited!)


I also received a new cookbook to review for TLC.   You can read the review here.  

I hope everyone is safe and well and that August brings us good news about school openings and other back-to-normal events.  (I’m hopeful but realistically realize that things may not ever be “normal.”)

This was a total hodgepodge of items this month.  It will be August before we know it.  I can’t believe it.  Please check out how everyone else is faring over at Sherry’s Pickings.  Sherry hosts “In My Kitchen” every month.  Check it out.

11 comments to “In My Kitchen” July 2020

  • Mae

    Tomato salad over steak sounds absolutely great. I’ve always liked sliced steak in various salads, including Mexican or Thai. You seem to have had a good month in your kitchen. Of course I hope we soon go back to normal and fear that isn’t going well at all.

    be well… mae at maefood.blogspot.com

    • I love berbere spice with tomatoes and will try that next on a grilled steak. I kind of get tired of phrases like “the new normal.” The New Normal is abnormal. 🙁

  • mae

    You asked which Kayak we bought. Ours is from amazon:
    Driftsun Voyager 2 Person Tandem Inflatable Kayak, Includes 2 Aluminum Paddles, 2 Padded Seats, Double Action Pump and More

    However, the amazon page says they no longer have this in stock. However, you might find a similar one or find it elsewhere. We like it so far.

    mae at maefood.blogspot.com

  • hi debra
    thanks for joining in, and for the mention. so the big green egg is some kind of cooker/grill? looks cute. how lucky to grow herbs etc. the possums eat ours:) everyone has zucchini growing at the moment, it seems. i haven’t made yoghurt for years. must do so again. keep well
    sherry x

  • Every time I see harvested garlic I think I need to plant some. Maybe this year I will get it right.

    • I always think I am going to pull up some of the volunteer garlic but it never happens. I could still go grab some more smaller cloved bunches. I found a recipe for pickling that I’m going to try.

  • Liz

    Those big green eggs do an amazing job at BBQ. Lucky you to have scored one in such good condition. What an abundance of garlic! Lovely. And the recipe for grilled steak with tomato salad is essence of summer to me. Happy boating!

  • Good deal on the Big Green Egg, thaose are very expensive aroud here. I hear they are fabulous though. I think next year I will try and grow garlic, never had before.

  • Lucky you can grow garlic and cilantro successfully where you are. They don’t do well in our climate, too much moisture I think, so I have culantro growing. I believe my brother has one of those green eggs. He does love his BBQing.