The best thing about this meal is that it takes about 15 minutes to make.

One downside is that I have to try to time things properly, and when you have to use the same saucepan to make the rice and steam the broccoli, it can be a little touch-and-go there at the end. Another downside is that the George Foreman grill cooks both sides at the same time, and sears them both, so the salmon doesn’t flake off as nicely as it does if you pan sear it or truly grill it. Those are both minor downsides that the ease of cooking relegates to nothing.

Truth be told, it was really a rib eye sliced like London Broil, but that really doesn’t matter. You see, the supermarket didn’t have flank stake, and even if it did, I didn’t really have enough time to marinate it tonight, so I went with rib eye instead.

I also decided to try the balsamic vinegar and shallot sauce that Chef Jane taught us about in class. It came out great, even though the first reduction basically spattered all over the place when the vinegar hit the pan.

I had a little bit of trouble timing everything out, as usual, but I was able to shut things down and turn them back on as the steak got close to finishing.  Was it perfect? No. Was it acceptable? More than definitely. Was it good? It was delicious!

Update: As I was washing the dishes, I realized something…I cooked everything based on “doneness” rather than just on time. Even though the George Foreman people said to cook the steak six minutes, I poked it after six and “felt” that it needed a little more. When it felt right, I did cut it just to make sure, but I was pretty sure it was right. That’s a huge improvement for me. In addition, the sauce and the broccoli were done without measuring and timers, and just cooked based on visual and a taste test to make sure it was good.

Peaches and cream made with sour cream.  Actually, wasn’t that bad.

I was trying to make some dip using Lipton’s French Onion Soup Mix.  I had seen others do it, and it didn’t seem that complicated. I opened an envelope, poured it into a bowl, spooned about two spoonfuls of mayo into the bowl, mixed it up, and then wondered why it didn’t taste as good as when others make it.