WOW! This week I got a taste, a sampling if you will, of what single parenting was like. I can tell you – it is not for the faint of heart. AND I didn’t even get a real shot of it, as I had my adult sons to help. As I said in an earlier blog, my bride left on Monday morning to go on a business trip. She would not return until Thursday night – late.
So it was me and the boys versus … a six year old girl.
We didn’t stand a chance.
It was virtually impossible to write a blog, but I did cook all week. Last night with Matthew up at Clemson to see graduation, I grilled tuna steaks for Patrick and me.
Patrick had never experienced grilled tuna, or roasted asparagus either…
First we had to marinate the steaks for about thirty minutes. For this I used:
¼ soy sauce
¼ cup sherry
I preheated the grill, and the oven, while I prepared the pea pods and asparagus.
The asparagus would take the longest to cook, so it went in first. Prep for these is so difficult. Snip the ends; add a little olive oil, salt, pepper and garlic powder. Place in baking dish sprayed with non-stick spray. Bake at 400 degrees for 20 minutes or so.
Once the spears were in the oven, I got the skillet out and added a teaspoon of olive oil and a little leftover veggie stock (tsp or so) that was in the fridge. (Chicken broth works too)
Once the pea pods and mushrooms were sautéed over medium heat, I added the microwaved rice to the skillet. I use a store brand version of Uncle Ben’s 90 second rice for these occasions!
Stir to mix the rice, pods and mushrooms with a little added soy sauce to flavor the mix.
With about five minutes left on the asparagus, I threw the tuna on the grill. Flip at 3 minutes and cook another 2. ( I should have gone 2 and 2. It was a little over cooked, but still very tasty)
Serve and eat. I enjoy my tuna with just a little hot horseradish with it! YUM!!
Patrick really liked it. He ate it for lunch today too!