Bathing in names.

Wow! The name suggestions are rolling in and James and I couldn’t be happier.

He and I have spent more time discussing the name than we’ve spent doing any number of our usual evening activities this week.

(Sillies, usual evening activities being watching old Adam Sandler movies or Scrabble or knitting iPod cozies)

We plunked down in front of the recommended sites and clicked considerably, saying the names out loud several times until they worked or worked not.

I hate to think the time we’ll spend naming potential children.

She-dog arrives Friday evening, as I have the house to meself all weekend and want some time to plant all my lazy training doctrines into her sweet, sweet ears before James returns slapping the angry ruler of discipline.

(Who am I kidding? After all those dogs, I’m the taskmistress)

Also, bonus for all the name suggestions!
An excellent flank steak recipe to use some of the Bushmills James got for his birthday.

Marinade:
1/4 cup whiskey
1/4 cup packed brown sugar
1/4 cup chopped green onions
1/4 cup dijon mustard
liberal pepper dashing
few dashes Worschesterchestershire sauce

Mix in a solid plastic bag–ziploc or somesuch sack.
Add the meat and let marinate in the bag on a plate in the refrigerator while you’re at work.

When you come home from work, remove the meat but save the juice in that aforementioned sack.

Grill or broil the meat until the top is crusty or it’s done as well as you like it.

(I’m an “until 158°” kind of girl–take that meat thermometer Christmas gift!)

Take the meat off the heat and let it rest on the plate. While the meat is recovering from its brutal heat attack, pour the contents of the marinade sack into a small sauce pan and heat it up to boiling for a minute or two, stirring the whole time. If the sauce gets too thick, just whisk in some water.

Cut the meat in thin, flank steaky slices and dribble the sweet whiskey sauce over the top.

We served with my embarassingly easy “wish it was summer” cole slaw* and mashed potatoes with green onions.

*1 small head cabbage sliced in coleslaw strips
1/2 red onion, chopped fine
4 green onions
1/2 cup mayonaise
1/3 cup cider vinegar
2 tsp garlic salt
cayenne to taste

Mix in a big bowl and move to a smaller bowl to serve. Tastes even better a few hours later.

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