Michael is the one in charge of breakfast every weekend. He makes what everybody wants—eggs over easy, pancakes, bacon, potato hash—and gets it to each of us while it's hot. That's what stresses me out about making big breakfasts, things cook quickly and you want it to be hot all at once. So when I asked him what he wanted for Father's Day breakfast and he told me he wanted biscuits and gravy, spicy chorizo and eggs, potato hash, and bacon, I said, Let's go out for breakfast!
We went to the little diner down the street where Perry preceded to eat six pieces of French Toast. (Now we know how to get him to eat any food—give him a little trough of syrup and let him dunk away.) I felt bad, though, because I don't think Michael's breakfast was everything he'd hoped it would be. Next time, I'll try to manage the menu myself.
Of course, dinner is my gig. It has to be. Lately I've been wanting my dinner to take no more than four minutes to prepare. Is that too much to ask? Apparently not because that is all this yummy dinner took. It was the easiest thing I've ever made and not only could I paint some patio furniture and make the kids lunch while it simmered, we played at the park while it cooled.
From the July 2010 issue of Real Simple
Cuban Braised Beef
In a large saucepan, combine 1 28 oz. can diced tomatoes, 1-1/2 lbs. flank steak (cut in half), 1 large onion (cut into wedges), and 1-1/2 tsp. chili powder; season with salt and pepper. Simmer, covered, until fork-tender, about 2 hours. Shred and serve with rice, cut-up mango, and cilantro leaves.
Unbelievably easy and really, quite good.
