Cooking is a method of self-care that works for me during this pandemic. Besides the obvious fact that we are at home and must cook, it is not only a creative way to practice mindfulness but also a satisfying, nourishing way to feed the soul. I have noticed that I crave foods I used to eat as a kid. In my adult years, I have tried to decrease red meat consumption and eat more nutritious grains, such as farro and quinoa. Unfortunately, I cannot eat as much farro due to allergies. As a kid, I ate red meat with joy. During this pandemic, I have allowed myself the flexibility to enjoy that childhood fun of eating red meat. I love cooking using the oven, especially for red meat. I have made different steaks in the oven, including flank steak, New York strip steak, and ribeye. My favorites have been the first two, the flank steak and the New York strip steak. If the cooked meat tastes too fibrous and takes too much effort to chew, it ruins the eating enjoyment experience. I cook my steaks well done or medium well, and I have realized that certain steaks simply cook better than others. As for seasoning, I prefer a touch of Borsari's original blend. It includes sea salt and different herbs. There is an amusing story behind Borsari's original blend. The first time I bought it a few years ago, I was amazed at how much it enhances the taste of meat. I used Borsari's for different meats, not just red meat at the time. When I ran out of Borsari, I could not precisely remember where I had first found it. I headed to a couple stores and asked; I even took the empty Borsari container with me in my purse. I showed it to the store clerk, and he could not offer any suggestions. Then I finally saw Borsari again at Whole Foods, and it was like finding a long lost love. I know it is wild to compare finding Borsari again to finding a long lost love, but you cannot imagine how excited I was! Thus, here we are reconnected to Borsari and cooking meats again.
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