Grapefruit Margarita

Verdict: win

I've been obsessed with margaritas lately. Obsessed. I love the classic, pure flavors of a straight lime-tequila-salt combo, maybe with a touch of sweetness from sugar or a simple syrup. Limes have been mad expensive lately, so I wanted to make a grapefruit version.

Grapefruits are so cost efficient (1 giant grapefruit = $1 = 2-4 servings!) and they bestow a beautiful pink hue to the margarita. The pink comes out even better if pieces of the pulp are left instead of straining them out. I lined the rims of my cups with fancy pink salts I had to match the grapefruit's lovely color. I like my margaritas a little fruitier and sweeter, so I upped the grapefruit juice and simple syrup amounts. Everyone has their own preferences, so be sure to play around with the ratios of the components of the drink. By the way, a protein shaker bottle makes a great makeshift cocktail shaker...Enjoy!

Marinated Grilled London Broil

Verdict: win

This was my second time grilling, and first time grilling without supervision :) This recipe is great if you're looking for an easy marinade when you don't feel like chopping up a bunch of stuff (ie, ginger and garlic). It also uses a relatively inexpensive cut of beef: top round (BOGO at Giant Eagle Market District when I bought it = $8 total for 2.5 lbs of steak!). It should be noted that London Broil isn't actually a type of cut, but a method of preparation. In the stores, these steaks could still be labeled as "London Broil" or "steaks for marinating"; however, the cut itself is usually top round or flank.

At first, I wasn't won over because the final dish is rather sweet for my taste (I like my hunks of beef mouth-wateringly savory). Served cold and sliced thinly against the grain the next day over salad, however, was delightful. Dipping it in hot, leftover sauce made it even better.

Some general notes to myself: I should have marinated the steak longer (>8 hours) because it was not as tender as I would have liked after resting a few minutes right off the grill. Serving the steak with the sauce is optional, but makes the dish juicier. And always, always, always cut thin slices against the grain for London Broil.

I've also become obsessed with grilling vegetables right now. I've learned that I need to grill them to almost the point of looking charred. I love how sweet grilled Vidalia onions and red bell peppers are, and grilled zucchini almost tastes like french fries. The vegetables taste great cold too. Swoon.

(Also, please excuse the poor-quality phone photos...)

Jacked-Up Banana Bread

Verdict: win

Overripe bananas + bourbon whiskey in one bowl without the need of a mixer...how can that not be a win?

(Please bear with the photos. It's hard to take nice photos with only my phone and without natural light.)