Jeff's Kabob Marinade

Kabob Marinade for 1 1/2 lbs Costco New York Strip* cut into generous bite size cubes

1 tsp minced garlic

1 tsp onion powder

2 1/2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

2 Tbsp balsamic vinegar

1 Tbsp oil (Jeff prefers olive oil)

1/4 tsp black pepper

Broil 2-4 minutes or to desired doneness.

If you are going to put them on skewers, don't forget to soak them in water for 30 minutes.

Alternatives: rump, beef tri-tip, sirloin steak, or other steak cut

Avoid: flank, skirt, hangewr, bavette and other steaks that need to be sliced thinly against the grain.

Also avoid: slow cooking cuts -- chuck, beef ribs, cheeks

Based on this recipe.

Story Videos

Story Videos

The Bear Snores On, by Karma Wilson

Millie Waits for the Mail, by Alexander Steffensmeier
SuperWorm, by Julia Donaldson
When Dinosaurs Came With Everything, by Elise Broach

Mustache Baby, by Bridget Heos

The New LiBEARian, by Alison Donald

The Watermelon Seed, by Greg Pizzoli

Blues Clue's

Book 1: Blue's Cool Idea

Book 2: Blue's Rainy Day Music

Book 3: Where Is Magenta

Book 4: Blue Makes Breakfast

Book 5: Home Sweet Home

Book 6: Blue's Garden

Book 7: Things That Fly

Book 8: Something to Say

Book 9: Blue's Windy Day

Book 10: Blue's Bedtime

Book 11: Blue Puts on a Play

Book 12: A Picnic with Blue

Book 13: Blue's Art Day

Book 14: Blue's Big Week

Book 15: Blue Skidoos to the Beach

Book 16: Blue Looks for Books

Book 17: Count and Save with Blue

Book 18: Blue's Frustrating Day

Classics

Curious George Gets a Medal, by H.A. Rey

So Long, by Helen and Alf Evers

I Can Read Books

The Case of the Cat's Meow, by Crosby Bonsall

Mac and Cheese, by Sarah Weeks (author of "Pie") 

Mac and Cheese and the Perfect Plan, by Sarah Weeks

Frog and Toad

Frog and Toad Together

A List

The Garden

Cookies

Dragons and Giants

Mercer Mayer

All By Myself

Tedd Arnold

Green Wilma

Parts

Family History

Grandma Ruth's Handkerchief Cradle

Snappy Stories

Shaken Roasted Potatoes

To make Shaken Roasted Potatoes:

Ingredients

• 3 lbs Yukon Gold or red potatoes
• Kosher salt (2 Tbsp for boiling, plus extra for seasoning)
• 3 Tbsp bacon grease (warmed to liquid--or olive oil)

1. Parboil: Cut Yukon Gold potatoes into 1-inch to 1.5-inch chunks. Place them in a large pot, cover with salted water (add the 2 Tbsp of kosher salt), and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes until the surfaces are tender, but the centers are still firm.

1. Shake: Drain the potatoes thoroughly in a colander. Return the hot potatoes to the saucepan. Put on low heat just long enough to cook off the excess water (a minute or two). Put the lid on tightly, and shake the pot vigorously for 5–10 seconds. This will rough up and bruise the edges of the potatoes.
2. Season: Transfer the shaken potatoes to a rimmed baking sheet (lined with foil for easy clean-up). Toss with 3 tablespoons of bacon grease (warmed to liquid--or olive oil) and a generous helping of kosher salt. (You can do steps 1 and 2 earlier in the day, then step 3 just before serving.)
3. Roast: Preheat your oven to 425 degrees. Roast the potatoes for 25 to 30 minutes, tossing them occasionally so they get evenly golden and deeply crispy on all sides.

Electrolytes

 Small Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	19	g
Magnesium Bisglycinate Powder	5	g
Sea Salt	11	g
Glycine	4	g
Creatine	5	g
Total	45	g

 Large Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	120	g
Magnesium Bisglycinate Powder	44	g
Sea Salt	74	g
Glycine	28	g
Creatine	35	g
Total	300	g

1. Mix up a weekly batch in an airtight container.  Stir and shake to get an even consistency.   
2. Add half a teaspoon to your drinking water (I prefer broth) each day.  You can also sprinkle on your food as a salt replacement.
3. Back off the dosage if you experience any symptoms of gut distress.

From here.

Deviled Eggs

Deviled Eggs

6 hard-boiled eggs, peeled and halved, yolks separated

3 Tablespoons avocado mayonnaise

1 1/2 teaspoons yellow mustard

1 dash hot sauce

1 1/2 Tablespoons sweet pickle relish

sprinkling of paprika

In a bowl or food processor, blend yolks and next 4 ingredients until smooth. Spoon filling into egg whites. Sprinkle with paprika

Large batch:

18 hard-boiled eggs, peeled and halved, yolks separated

3/4 cup (170 grams) avocado mayonnaise

1 1/2 Tablespoons yellow mustard

3 dashes hot sauce

4 1/2 Tablespoons sweet pickle relish

sprinkling of paprika

Grilled Potato Salad with Crisp Bacon

For the Dressing:

½ cup mayonnaise

2 tablespoons cider vinegar
2 tablespoons canola oil, or other vegetable oil
Salt
Freshly ground pepper

For the Salad:

4 pounds small (3-inch) red potatoes
6 tablespoons extra-virgin olive oil
Coarse salt, such as kosher salt
Freshly ground pepper
6 strips bacon
1 medium red onion, peeled and thinly sliced
½ cup chopped parsley leaves

Directions:

In a small bowl, whisk together all of the ingredients. Cover and refrigerate until needed, or for up to 2 days.

Scrub the potatoes, put them in a large pot, and add water to cover by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then reduce the heat to a brisk simmer and cook until the potatoes can just be pierced by a fork. The time will vary with the size of your potatoes, but they may take up to 25 minutes.

Drain the potatoes, place them in a shallow pan, and drizzle with the oil. Roll the potatoes in the oil to coat, season with salt and pepper, and let cool to room temperature. Cut the potatoes in half, and toss to coat the cut sides in oil. You can do this several hours ahead of time; let the potatoes sit at room temperature.

Prepare a charcoal fire or preheat a gas grill for direct cooking over high heat.

While the grill is heating, warm a skillet over medium-high heat. Add the bacon and cook, turning as needed, until crisp, 12 to 15 minutes. Remove the bacon from the skillet and drain on paper towels. When it’s cool, chop roughly and set aside.

Grill the potatoes, turning them frequently, until they are well browned and beginning to char in spots. 5 to 8 minutes. Put them in a bowl, and add the bacon, onion, and parsley.

Drizzle the dressing over the potatoes, toss gently, and serve immediately.

Healthier Samoa Cookies

Healthier Samoa Cookies

1 ripe banana (mashed well)

1 cup shredded coconut (sweetened tastes better, but unsweetened works too--it's a drier cookie)

1/3 cup dark chocolate, chopped

Optional:

1 tsp coconut oil (to help the chocolate melt smoothly)

Flaky sea salt for topping

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Mix banana and coconut.

Scoop balls of the mixture onto the baking sheet. Flatten slightly and use a chopstick to press a hole into the center of each, forming a ring shape.

Bake for 10-12 minutes, or until the edges are golden brown.

Cool completely on the pan.

Melt the chocolate in the microwave, stirring every 30 seconds until smooth.

Dip the bottoms of the cooled cookies into the chocolate, place them back on the parchment, and drizzle the remaining chocolate over the tops.

Place the freezer for 5-10 minutes to allow the chocolate to harden. Enjoy!

Keep leftovers in the fridge.

Based on this recipe. Makes about 6 cookies.