Yesterday was plaid. As in not sad, glad, or mad....but plaid. A mixture of everything at the same time, because sometimes you can't pick just one. Sometimes you don't want to. Sometimes you have nothing and everything to say, and sometimes when there's nothing left to say that's saying something too.
That was yesterday.
Yesterday, my "plaidness" meant stripes of regret, frustration, and sadness thankfully interwoven with stripes of patience, compassion, peace, and understanding. This delicate framework of wholeness is what makes feeling plaid so intriguing to me. Wholeness isn't about creating the perfect life, or the perfect family, or the perfect career. Because what is perfect? Because even if you could, sadness would find you. Wholeness is about opening the door to that guest so that you can always be hospitable to the others, like acceptance of self and others.
I really want to live this life, so sign me up for all of it.
And what does this all have to do with anything, particularly with steak? Generally, nothing. Nothing except that sometimes, when I want that light to shine again from the inside out, I start with a meal. But this is about more than comfort food. I feel a deep sense of well-being when I make a healthy and complete meal on a Sunday night, and the rest usually just falls into place.
It's as if maybe if I spend some time not worrying about being right or doing everything right, not worrying about trying to shield others from hurt or about hurting others myself with my words and actions, I could just get busy cooking, reflecting along the way, and everything will work itself out for next time. As if today's plaid might mean tomorrow's peace.
I found this recipe for Bistro Steak with Red Wine Sauce in this month's Cooking Light magazine. Umm, have you read through this one yet? It is completely stocked with healthy meals you can make in less than forty minutes. It is a busy person's dream. I served this quick steak with rosemary-roasted Teeny Tiny Potatoes (Trader Joe's genius item), and steamed asparagus with lemon and grated Romano cheese. The entire meal came together in half an hour, and it was delicious.
It was just what I needed.
Red Wine Sauce
Adapted from Cooking Light
1 tbs canola oil
1 lb top sirloin steak, cut into two filets and trimmed
3 tbs shallots, minced
2 tsp fresh thyme, chopped
1/2 c red wine
1/2 c low-sodium beef broth
1 1/2 tsp butter
1/2 tsp Dijon mustard
Heat a large skillet over high heat, and add the oil. Sprinkle the steaks with salt and pepper, and when the pan is very hot, add the steaks. Cook 4 minutes per side or until desired degree of doneness. Remove the steaks from the pan, and let stand under foil for 5 minutes.
Reduce the heat to medium-high, and add the shallots and thyme to the pan. Saute one minute or until lightly browned.
Add the wine, and cook 3 minutes, or until the liquid almost evaporates.
Add the beef broth, and cook for 3 minutes or until the liquid is reduced by half and the mixture is slightly thickened. Turn off the heat, and add additional salt/pepper, the butter, and the mustard. Stir with a whisk until smooth.
Cut the steak across the grain into thin slices, and serve with the sauce. Sprinkle with thyme if desired.