I love stir-fry, you guys. But I love a fairly particular flavor for my stir-fry. And there’s something about broccoli cooked in a good stir-fry sauce that you really can’t beat.

This can be made so many different ways. You can add beef, chicken, carrots, whatever you want! The magic is in the sauce. The simple sauce that takes two seconds to make that you can add to a dish to make it delicious.

This has become go-to, simply because of how easy it is to make. There are a few moments where you have to really be at the stove, doing stuff. But for the most part you just make sauce and then let stuff cook in it for a bit.

As far as why I choose broccoli specifically when I have so many other things to choose from... we need the iron. Broccoli is a great source of iron and this is one of the few ways I can get Oliver to eat it. Since kids usually don’t take too kindly to things like meat and veggies, it’s pretty easy for them to boarder on that anemia line so this is a simple fix to that iron deficiency.



  • 2 TBLS Sugar

  • 2.5 TBLS Soy Sauce

  • 2 TBLS Sesame Oil

  • 1 TBLS White Vinegar

  • 1/4 TSP Ground Ginger

  • Linguini (or rice or whatever)

  • 2 Heads of Broccoli



  1. Mix sugar, soy sauce, sesame oil, white vinegar, and ginger in a small bowl with a fork or whisk.

  2. That’s it.


  1. Bring a medium pot of water to boil and throw in linguini. Let simmer until tender.

  2. While linguini cooks, chop broccoli into desired size.

  3. Place broccoli in a skillet or fry pan on medium-high heat. Add about half of the sauce and give one good stir to evenly coat broccoli. Let it sit covered, stirring occasionally, until broccoli is to desired tenderness (about 10-15 minutes).

  4. Once noodles and broccoli are cooked, drain the noodles and them to the pan of broccoli. Add the rest of the sauce over noodles and broccoli. Let it all cook together while stirring to evenly coat everything for about 3 minutes.

  5. Load it on a plate and call it a day!



I come from a line of strong women.  Each generation has been one women after the other forging her own path to create a life she can be proud of. They’ve all been mothers and wives, and they have all been equal partners within the lives the created.

From my great-grandmother who decided to go back to school in her 80’s to my grandmother who created a household where mom and dad were equal to my own mother who has never let anyone tell her where her place is. They’ve all found their place their own way and stood their ground through whatever storm has come their way.

So I’ve had quite the legacy to follow. Strong wives and mothers and women. It’s hard to know where your place in all of that is. It’s hard to feel like following a traditional path is enough to contribute to the opportunities they’ve created.  

But when I look at the women before me, I realize it’s not about what you do. It’s about how and why you do it. Being a housewife and mother doesn’t mean the patriarchy has taken you down, if you’re doing it because you love it and that’s what you want to do. And if what you want to do changes, it’s never too late to try something new. 

so what does this have to do with steak? 

Well, steak has always been a man’s job in my mind. Not for any particular reason. It’s just how I’ve seen it done most of the time.  

You have that cliche image of men around a grill cooking steak, exchanging tips on how to get it just right. They each have their special way of preparing a steak to make it “the best.”  

But that’s not how it’s done at my house these days. It was, and then one day, Ian and I joined forces and found where our strengths truly lie. His in the prep and mine in the execution. 

We took the best of our methods to create a beautifully made steak that only a girl could cook to be just right. It’s a ritual I’ve taken for my own. A moment when I find some pants, throw them on, and our house becomes my house as we all devour a steak so perfect there is no other option but to sit in silence and take in all the glory in front of us. 

How to cook steak like a girl

  • First of all, throw away your grill. You don’t need it, maybe ever again. Just grab a skillet and get to it.

  • Second, grab some Dale’s (you can get it from any grocery store). It’s Ian’s contribution to this recipe that is honestly a dream.

  • Third, I’m gonna need you to throw a top-of-the-line ribeye in the Dale’s for 30 minutes (15 minutes on each side), not a minute more.

  • Fourth thing you need to do is grab all the butter in your house and slap half of it in the skillet (that should be heating up to about medium heat - the thicker the cut, the lower the heat and vice-versa).

  • Five? Throw that bad boy in that butter and don’t touch it for five to eight minutes.

  • Sixth thing you need to do is flip it and leave it for another five to eight minutes.

  • Last, but definitely not least; put the steak on a plate, throw MORE butter on top and eat it once that butter has melted.

Seriously, this is how to make the most perfect steak I’ve ever had. You don’t need a man or a grill or anything fancy. Just a good chunk of meat and a pan to cook it in. - and butter. Lots of butter.



One thing you don’t anticipate when you make Thanksgiving dinner for 3 people is how many leftovers you’ll have. Let’s be honest though, I’ve seen leftovers at events with 11+ people. They’re kind of inevitable when you’re going into a day meant for over-preparing and overeating.

So, back to the fact that I made Thanksgiving dinner for 3 people. An 11 pound ham…. for 3 people… I think it’s safe to say we’re going to be eating ham for a very long while.

This is all for a family that is not big on left overs, so I’m going to have to get creative for our inevitable week of eating all the left over meat in some kind of timely manner.


Now, we’re not much of a turkey family so I went with ham. I’ve known people who do both turkey and ham or just turkey but I’ve never known people to not have leftovers.

So regardless of your meat choice, here are some basic recipes that you can add your choice of meat to so we can all get through these leftovers with a little bit of sanity.

  1. Quiche

  2. Omlet

  3. Salad

  4. Soup

  5. Sandwiches/Wraps

  6. Mac & Cheese

  7. Casserole

Happy leftovering!