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extravagance and a new puppy!

No Connor, we did not get a new puppy! Forgive me, I had to say that right off the top. Poor Connor is up in Flagstaff and probably had mini heart palpitations of excitement when he saw that title and got his hopes up that puppy breath will greet him when he comes home for Thanksgiving.

Well, there will be if you go over to Aunt Sloane’s house, she brought home the cutest little shitzu puppy this weekend. His name is Bubo and he is the calmest little guy and as sweet as can be. Can’t wait to “babysit” … once he’s housebroken, that is!

As for the “extravagance” in the blog title – well there is this recipe for prime rib steaks, but that’s not exactly what I’m referring to. Fresh fruit is what I’m talking about!

You see, I took Dave with me to the new Fry’s. The big gorgeous remodeled store in our neighborhood I mentioned in yesterday’s post. Of course, he was impressed and was like a kid in a candy store. He picked up a beautiful tray of sliced and perfectly arranged summer fruits, placed it in our cart, and then went off to the salad bar to make a take-home concoction for his lunch. While I was waiting, I examined the fruit tray. It was gorgeous, although I couldn’t see a price tag, so held if high over my head to look at the bottom. There was the tag glaring back at me… $17.49! Seventeen dollars and forty-nine cents for summer fruits … In The Summer!

Strawberries, blueberries, cantaloupe, pineapple, and kiwi… $17.49!!! Are you kidding? It’s not January! All those fruits are in season and on sale at just about every store in town, including this Fry’s.

Needless to say, the tray went back in the cooler and the same whole fruits went into our cart before Dave could finish making his salad and turn around.

As you can see on the receipt below, the cost of those fruits was $8.48 and it took me 10 minutes (Yes, I timed it!) to cut up and arrange said fruits just as artfully. Plus I only used half of what I bought for the same size tray, so really the cost of the fruit on my tray was $4.24. Which, if my math is correct, is a savings of more than $13 over the “Convenient Fruit Gold Nuggets” sold at Fry’s. OK, I’m finished with my “rant of the day”- are you ready for a recipe?

I use two items you may not have, Queen Creek Olive Mill fig balsamic vinegar and pickled figs. The pickled figs were posted here on July 22nd, so if you didn’t make them, use fresh figs. If you haven’t invested in the fabulous QCOM products yet, you’ll just use all regular balsamic vinegar for the glaze.

Prime Rib Steaks and Fruit with Balsamic Glaze

3/4 cup balsamic vinegar
1/4 cup Queen Creek Olive Mill fig balsamic vinegar **
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, peeled and lightly smashed
1 tablespoon brown sugar
Extra virgin olive oil
4 thick boneless beef rib-eye steaks
2 medium ripe peaches, halved and pitted
6 fresh or pickled figs
Salt and freshly ground black pepper
4 ounces gorgonzola, crumbled

In a small saucepan, bring both kinds of vinegar, rosemary, thyme, garlic, and brown sugar to a boil over high heat. Boil for 6 to 8 minutes, or until glaze is reduced to 1/2 cup. Discard rosemary, thyme, and garlic. Divide the glaze in half. The one-quarter cup will be used for basting and the other 1/4 cup for drizzling on the serving plates.

Preheat grill to high heat. Lightly brush the grill rack with vegetable oil. Brush the steaks peaches, and figs lightly with extra virgin olive oil, then season with salt and pepper

Grill steaks for 6 minutes per side for medium-rare, and 7 minutes per side for medium. Grill peaches and figs for about 4 minutes total, Brush the steaks, peaches, and figs liberally with the balsamic glaze after turning them over.

Place 1 steak on each large dinner place, arrange peaches and figs alongside the steaks and sprinkle the fruit with gorgonzola. Drizzle the remaining glaze around each plate.

Serves 4

** Use 1 cup of regular balsamic if you don’t have the fig balsamic

P.S. There are two things that crack me up on the register receipt above… First that our cashier’s name is Cashiers… wow was she born to do that job, or what?! Secondly that the receipt indicates that we looked too old to be carded… “Age Verification Bypassed.” Not that I didn’t already know and accept that fact, but to see it in their black and white, that’s just harsh!

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1 sloane { 09.07.10 at 12:46 PM }

Dinner was wonderful! Thanks again!

2 Connor { 09.07.10 at 2:33 PM }


3 Dave Hopkins { 09.07.10 at 4:27 PM }

I was just trying to save you some labor. I guess that means you are worth about $50 an hour.

4 Linda Hopkins { 09.07.10 at 4:39 PM }

Only $50? Oh well, you’re the math man, must be right. Sloane, you’re welcome and thanks for coming over and bringing the puppy. Mom, you are so sweet, can’t wait to see you in November for the big wedding… it’s sooner than we think! Connor, I know – PUPPY! xoxox

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