Sabine views and surprise steak

This morning, as I sipped my very hot very strong French Roast, I enjoyed the rising of the sun.  The intense rays we visible through the barn across the road.

The morning sun, with its peculiar qualities, on changing leaves cannot be easily captured.

The same can be said for the evening sun, with its golden light and the shadows it casts.  Here are a couple shots from last night.

Yesterday afternoon someone stopped by after a trip into the big city.  He declared that at the grocery store he had found Black Angus NY strip steaks on sale for $6/lbs and that he had bought one for me.  Ecco… my question of supper was thus resolved.  I don’t know how much longer it will be easy and pleasant to use the outdoor grill on the deck, but it was used yesterday as the sun went down.

Some garlic, some olive oil, some lemon… let it sit while you go say Mass (the guy who brought the steak was to serve as well), and supper takes care of itself.

Quickly steamed broccoli and a few extremely crispy salt and vinegar potato chips (that’s crisps for the readers in Blackfen).  A glass of non-descript serviceable "red". 


Back to the coffee now and another day of work here at the Sabine meridian of the world.

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. mike says:


    Maybe even more stunning if I didn’t have to see it thru this filter.


  2. Father Totton says:

    In these parts (just north of the junction of the Missouri and Kaw rivers), we call that cut of meat “Kansas City Strip” When was the last time you saw a cattle of any sort on Manhattan?

  3. Not Getting Creaky Just Yet says:

    You always have such lovely pictures, Father. Thank you for sharing them with us.

    The steak looks good. But…but…was that the heresy of a gas grill? (For my money, go with mesquite charcoal. Or regular charcoal with fully-dried chunks that you pruned off your mesquite trees the year before and let sit. But I live in mesquite tree country.)

    (Oh, and mesquite trees, because of the twig-girdler beetles, are extremely annoying to husbands who cut the yard. The trees drop twigs and small branches, which when dry are wonderful tinder for the barbecue, but also have very stout thorns that pierce the tires on the mower regularly and frequently.)

    OT: my pastor, who is the only priest assigned to our parish, always says new-style Mass. In English, or Spanish. But: he instituted saying the Confiteor every Sunday Mass at the penitential rite, he tells me that we’ll be singing the Kyrie every Sunday during Lent, and last Sunday afternoon he told the entire confirmation-candidate group that Mass is not there to entertain them, it’s about praying to God. Plus he gave a good strong sermon on 10/4, tying in the Gospel and moral relativism and abortion all in a knot. So there is progress apparent. God bless Father Kuzmanski.

  4. Rubricarius says:

    Is the tree with the red toned autumn foliage Acer saccharinum?

  5. JohnE says:

    When people in the countryside (or who frequently drive on the highway) talk about “surprise steaks”, my eyebrows raise. Ok, I’m better now.

  6. Ohio Annie says:

    It looks more like Acer saccharum (sugar maple)? Or I am blinded by the color (ow!).

  7. Ohio Annie says:

    I like food and pictures. I am deprived in my little gray office. Oh, I’m sorry, my mistake, it’s not small and drab, it’s cozy, with neutral decor! (think like a real estate agent)

  8. Brian Day says:

    Some garlic, some olive oil, some lemon…

    We use garlic and olive oil regularly on our grilled steaks, but lemon?
    I’m intrigued. What does the lemon “bring to the table” as it were?

  9. Maureen says:

    Acid breaks down toughness a little, doesn’t it? And it sounds like it would taste good with meat and olive oil and garlic.

  10. RichR says:

    A tip on buying good cuts of beef:

    A butcher told me one time when I went to get some ribeyes that many butchers will get chuck eye instead. It’s about 60% of the cost per pound compared to ribeye, but it tastes just as good.

    I like a little Lea and Perrin’s on mine.

  11. Patrick T says:

    The acid in the lemon penetrates the meat a bit, but more importantly the sugars in the lemon juice carmelize and add rich flavor. Works very well with chicken also, especially with a little fresh oregano for a classic Greek preparation.

    I agree on the gas grill comment. Father needs a Weber. The sear (and hence, the flavor) would be much, much better with an extremely hot charcoal fire. Gas grills are not traditional. They definitely belong to a hermeneutic of rupture.

    St. Lawrence pray for us!

  12. Steve Girone says:

    Father Z,

    Beautiful grill marks…perhaps a 90 degree turn mid way through would look even better. Yum yum.

  13. Brian Day says:

    Gas vs Charcoal.

    Gas grills are not traditional. They definitely belong to a hermeneutic of rupture.

    I Disagree. Each has their place. If you want to barbecue, then you need smoke – and the only legitimate (IMHO) is wood or charcoal fires. Grilling is an acceptable form of cooking, just don’t call it barbecuing.

    I’ve done both. Currently I have a gas grill that I am very happy with. And I love the convenience, especially since I converted to natural gas. No more propane bottles.

    I just make sure to say “fire up the grill” rather than “fire up the barbecue”.

  14. Jane says:

    The farm looks like heaven.

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