This week has been the pits. Between the thyroid stuff and finding out I am also Vitamin D deficient (which, I could’ve predicted…It’s one reason I try to remember to take a supplement in the winter to combat my SAD), I’ve just felt awful. Part of it still feeling sorry for myself. I have an auto-immune disease. B-o-o-h-o-o. My dad has a seizure disorder and has to take medication for the rest of his life too, but he doesn’t whine about it. Part of it is that I’ve been doing some research (okay, a LOT of research) into Hashimoto’s Disease, and depression along with the vitamin deficiency are not uncommon. I don’t like sitting at my desk at work and fighting off tears for no reason. I don’t like that I feel so hopeless all the time, and no matter what, I can’t shut it off. I feel nothing, except a crushing pressure (which, I know isn’t going to make much sense unless you happen to suffer from any form of depression), and I can’t quite shake it. As such, I’m on some prescription-strength vitamin D for the next 3 months, and will have to get my levels rechecked periodically. Fun.
So I thought I’d at least try and control what I can, where I can. Diet is one thing I can exert some control over. I’m constantly striving to eat less processed crap (even though I fall off the wagon daily), which doesn’t exactly help matters. I don’t buy into a lot of the stuff out there that says this, that and everything else is bad for you in some way or another–Unless it’s GMOs and Frankenfood. There’s just too much monkeying around with things we haven’t taken the time to understand, and I think bad things will happen if it continues to go unchecked. Besides, I’d prefer to make the choice for myself if I’m going to consume some Bt-Corn, instead of having it be made for me. What does all my soapbox ranting have to do with anything? Not much. It just means I’m trying to eat a little healthier, is all.
For the past few months, Buttercrust Bakery has only been open on Saturdays. This has been both good and bad. Good, because it means I actually have a reason to get out of the house on Saturdays, especially if I’m not going grocery shopping or working. It’s bad, though, if we happen to run out of milk during the week. They announced on Facebook that starting July 1st, they’ll be open every day during the week, to sell pastries only. Bread will still be once a week. And that’s great. I miss stopping off there before going to work.
When I popped in yesterday, the place was swamped. Usually when I’ve gone in around 10, I’ve been the only one there–Or it fills up just as I’m leaving. But having to wait meant I could take my time in deciding what I wanted. I left with some croissants as well as a couple of these:
I don’t normally buy the baguettes unless I have a specific reason. They just seem a little harder to work with sometimes…Which is kind of a stupid thing to say, I know. Bread is bread. But I did have something in mind for these:
Steak Sandwiches with Arugula, Mozzarella and Marinated Tomatoes.
A couple weeks ago, the bambino took part in another Kids in the Kitchen session at Hy-Vee. One of the items he made was a steak rub (it was Father’s Day themed), and we’ve been looking for a chance to use it. I also wanted an excuse to make more Marinated Tomatoes. I still can’t get over just how GOOD those were! I also cannot wait to make them with our own tomatoes, instead of ones from the grocery store.
And while I could’ve bought pre-sliced mozzarella, I wanted thinner slices…As well as an excuse for using the egg slicer Katie gave me, which worked beautifully! And the steak sandwiches? SO good. The juice and marinade from the tomatoes soaked into the bread, the peppery bite from the arugula was tempered a bit by creamy mozzarella, and the steak made them worthy of eating in Jay’s eyes. An all-around winner! Cook the steaks as desired, and set aside to cool. Once cooled, slice thinly across the grain. *The prep time is the time needed to refrigerate the sandwiches, and does not include the time necessary to marinade the tomatoes.
Cut each baguette piece in half. Place about a 1/4 C of arugula leaves along the bottom. Top with 1/4 C of marinated tomatoes, a couple slices of mozzarella, and 1/4 of the steak slices. Repeat with the remaining ingredients.
Tightly wrap the sandwiches in plastic wrap, and refrigerate at least 2 hours before serving--To give the flavors a chance to meld.
Although I will admit the bottom half of the bread got a little soggy from the tomato marinade. Still, it was frakkin’ DELISH!
Cook the steaks as desired, and set aside to cool. Once cooled, slice thinly across the grain.
*The prep time is the time needed to refrigerate the sandwiches, and does not include the time necessary to marinade the tomatoes.
I’m kind of thinking I might tear up the other baguette into chunks, toast them, mix them with the leftover steak and tomatoes, and have myself a sort of panzanella salad for lunch sometime next week. I’ll probably toss in some of the mozzarella too. YUM!