Friday was Thatbaby's first day of preschool.
I know. Right?
I've got to admit, as usual, I was more broken up about this than Thatbaby was. He just seems so much younger than most of the kids in his new class. On Thursday I dropped off a little gift to thank his wonderful daycare teachers.
On Friday, when I dropped him off, his new teacher went to show us his new cubby, but he didn't want to join us. He waved me off, wanting to stay outside and play with the "big kids toys." When I was done putting his stuff away, I saw him sitting on a bike and trying to pedal unsuccessfully. He wasn't even interested in me. Instead, he was yelling for his friend "Hannibal" to come join him on the bike.
When I went to pick him up, he was playing with BA on the playground. I got the same big hug I always do and a great report from his teachers. The transition appears to have gone better than I anticipated!
Also better than I anticipated? This steak salad. This is one of those dishes that is so wrong for this time of year. As the weather cools and the clouds fill the sky, the idea of a nice steak is appetizing. Served with some root veggies, or even roasted greens. Something warm and filling. Certainly not cool, crisp greens.
But this takes those steakhouse elements and translates them so well. Instead of a nice steak with blue cheese topping, blue cheese and steak in a salad! Paired with pears (hahaha) make it feel more autumnal.
Steak Salad with Pears and Blue Cheese
1 ribeye steak
1 clove garlic, cut in half
mixed baby greens
4 oz blue cheese, crumbled
1 cup cherry tomatoes, halved
1 pear, thinly sliced
lemon olive oil (or lemon juice mixed with olive oil)
- Preheat oven to 375. Rub the halved garlic on the steak and season with salt and pepper. Roast steak for one hour.
- Thinly slice the steak and lay it atop the mixed greens.
- Add the crumbled blue cheese, cherry tomatoes, and pear.
- Drizzle lemon olive oil over the salad and serve.