Whenever I see pictures on Social Media of couples we know on a “Date Night” I get just a bit jealous. No, not jealous but maybe a little melancholy. Hubby and I don’t have an official Date Night.
Recently I pointed out to him that so and so went out to dinner and saw a movie together or dinner and played miniature golf for their monthly date night. Why don’t we have a date night? He looked at me with the oddest expression. We were standing in the middle of a street fair at the time, having just had a lovely lunch together at a nearby deli.
“Do you want me to ask you out for an official date?” He asked. “Or did you want to call every weekend date night?” Silly me – we do something together nearly every weekend. Okay, so it’s not a movie or miniature golf like the typical date stuff, but we’re picky about movies, and would much rather get our exercise at a street fair than an amusement park. We hold hands, we talk, and we laugh. We just don’t call it a date. For us spending time together is just what we do.
Marriage is work, no doubt. But when two people are lovingly working together toward a fulfilling relationship it doesn’t feel like work. I think it’s important not to take your partner for granted. It’s just as important to see and appreciate all the ways they express their love for you. Often the greatest expression of love is in the little gestures; like when we make a meal together. He’s my Grill Master, I’m his Sous Chef. Although for today’s supper, he was the Sous Chef.
Steak-n-Potatoes Skillet with Garlic Butter
Garlic Butter
4 tablespoons Butter, soft
3 Garlic Cloves
1/4 teaspoon fresh Thyme Leaves
1/4 teaspoon fresh Oregano
1 teaspoon fresh Rosemary
Place soft butter into a small bowl. Press garlic directly over the butter. Pluck thyme and oregano leaves from the sprigs, scatter over the butter. Strip rosemary needles from sprigs, mince and add to butter. Mix well. Set aside until ready to use for flavors to mingle.
Steak for Two or Four
2 boneless Ribeye Steaks
Hickory Smoked Salt to taste
Fresh Black Pepper to taste
Note: To serve just two, buy 6-ounce steaks. For four, get 2 16-ounce steaks and cut them in half. These steaks also make for a great steak salad later in the week if you like.
Season steaks with Hockory Smoked Salt and fresh pepper. Gently rub seasoning into the meat. Set aside on the counter for 30 minutes.
Start the potatoes while the steaks come to temperature.
Yukon Gold Potatoes
1-1/2 lbs small Yukon Gold Potatoes
3 Garlic Cloves
1 teaspoons fresh Thyme Leaves
1 teaspoon fresh Rosemary
1/4 cup Beef Stock
Heat oven to 300 degrees. Wash potatoes, cut into bite-size pieces. Peel and mince garlic cloves. Strip herbs from sprigs, mince and set side.
In a large Cast Iron Skillet over medium high heat, mix olive oil and butter. Swirl to coat the bottom of the skillet. Add potatoes, garlic, thyme, and rosemary. Cook for about 8 minutes, stirring often. Add beef stock to create a flash of steam and infuse flavor. Continue to cook potatoes another 8 minutes or until fork tender. Remove potatoes from the skillet to a small baking dish lined with foil. Cover and hold potatoes in a warm oven.
Turn the skillet to high heat. Add steaks. Cook for 3 minutes, or until seared nicely. Flip steak, sear other side. Reduce heat to medium-high and continue to cook to desired doneness, about 4 minutes longer. Remove skillet from heat. Slather steaks with the garlic butter. Cover and let rest for about 5 minutes.
Remove potatoes from oven. Pile on one side of the skillet with the steaks. Serve and enjoy.
Fill us at daybreak with Your kindness,
that we may shout for joy and gladness all our days.
