You can plan like crazy, but sometimes s**t still happens. How we deal with said s**t is when we grow and show our true selves.
If you’ve been reading for a while, you might have picked up that I am leaning towards OCD. I think and plan and outline my actions through long before I take them. Then life happens and sometimes it just doesn’t fit into the plan. In my head, I say lots of curse words. Sometimes they come out of my mouth too. Then it’s time to turn forward and continue on.
Acknowledging the challenge, then immediately moving forward to face it is how I have learned to deal with the things that throw off my plan. If I can do that, I often find that I either get back on track more quickly than I thought I would, or I go down a much better path to my end goal.
This last week my husband was out of the country. Stella and I did really well. Then the torrential rain storms hit Texas Sunday and flights were canceled, Stella’s school was closed Monday and I totally failed meal prep Sunday. [INSERT CURSE WORDS]
Monday morning, call in a day off at the office, take Stella to the Portland Children’s Museum, then pick up husband and spend a much needed afternoon with our whole family unit. Those are the days that make everything we do worth it.
At the end of the day, be thankful. I am so thankful for my family. I am so thankful for my readers. And I am so thankful to have the opportunity to work hard to achieve my dreams.
What are you thankful for this week? Please share the joys of life. Life is too short and unknown not to.
Hanger Steak & Asian Slaw
- 1 to 1.25LBS Hanger Steak, or Flank Steak
- Pre-shredded Cabbage, or Pre-Cut Asian Slaw (Dry, No Dressing)
- 3 Green Onions
- Juice of 4 Limes
- 5 Tablespoons Rice Wine Vinegar
- 2 Teaspoons Fish Sauce
- 2 Tablespoons Toasted Sesame Oil
- 3” Piece of Ginger, Grated
- 4 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- Additional Salt & Pepper to Taste
In a jar or small container with lid, combine lime juice, rice wine vinegar, fish sauce, sesame oil, grated ginger, salt and pepper. cover and shake well to combine.
Place steak in a gallon bag and pour half the mixture in. Seal and refrigerate 2 hours and up to 3 days.
Pour olive oil into the mixture, cover and refrigerate until you are ready to serve.
When you're ready to cook, heat a grill pan, or BBQ to medium-high heat. Place steak on grill and cook for 4 minutes. Turn and cook for another 3 for a medium rare. This is a thin steak, so don't overcook! Remove, cover with foil and let stand for 5-10 minutes.
Place slaw in a large serving bowl. Slice steak thinly against the grain and place it on top of the salad. Pour dressing mix over everything. Slice green onion thinly and sprinkle over top. Serve!
Meal Prep Tip: If you are making this and packaging for lunch, place slaw and steak in containers and divide dressing in separate small containers. Pour dressing over just before you're ready to eat.