I hope everyone had a fantastic Mother’s Day! I prepared a delightful menu of reverse-seared strip steaks, sundried tomato compound butter, roast potatoes, and garlic green beans, with cheesecake brownies for dessert. Each guest was reminded on numerous occasions to save room for dessert, but we all left the table stuffed to the gills. It’s a personal point of pride that I host the best holiday dinners, and I nailed it.
So what’s a reverse-sear? Traditionally, meats are first seared, then finished in the oven. Reverse-searing flips the script, roasting the meat at a low temperature until 15-ish degrees below the target doneness, then finishing in a screaming hot cast-iron pan to brown the outside to a delicious crust. As you can see, this eliminates the gray ring between the outer sear and the inner pink flesh. This method is ideal for cuts more than 1 ½ inches thick.
And just to brag, here’s a picture of my cheesecake brownie.
In the latest blog news, I gave up on April Meal Prep. My personal life at home right now is just a mess, and I really can’t even with meal prep right now. I might be able to try again in August and use the acronym, but it’s more likely that it’ll be next April before I can manage to attempt another dedicated blog event for meal prep. So get A.M.P.ed for April Meal Prep (2019)!
Next week is the third full week of May, so I need to figure out a new contest for YouTube subscribers and start promoting that. I’ve found some cool products at Homegoods that would make awesome prizes for future giveaways.
Speaking of which, the gourmet snack section of Homegoods is my favorite place to discover new GF treats. I just went today and stocked up on some caramel corn, dark chocolate almonds, lentil pasta from Italy, a delicious dulce de leche flavored coffee, and Glutenetto assorted cookie pack. The Coney Island Classics caramel corn and Café Mexicano coffee are my favorites so far, but all the things I sampled today were delicious, and I’m looking forward to enjoying all the treats I got.
In another 2-3 weeks, a large portion of the stuff in my personal life will calm down a bit, and I’ll be able to post weekly. It may not always be a new recipe. I think I’m going to drop to 2 recipes per month and juggle the recipes with other content like product reviews and recommendations, more information on my monthly contests, the challenges of dating around a gluten-free diet, and stories from the test kitchen as I figure out new gluten-free recipes.
This will give me some breathing room around having to record and edit video for recipes and crank material out every week. I can cushion larger production projects with live streams on twitch or vlog-style videos that I can cross-post between twitch and YouTube, and give myself more time to refine my recipe demo videos and improve my production values.
In another few weeks, I am going to start calling on restaurants and try to bring in a few partners for the soft-launch of my restaurant consultation service to help local dining establishments develop and implement a gluten-free menu and staff training program. I will be offering my services at a reasonable discount to any restaurant that signs up during the soft-launch period through the end of the year. Upon hard-launch in 2019, new restaurant partners will have to sign up at the base contract price.
On top of the projects I’m juggling now and have coming up, I’m still working a regular day job, and trying to figure out some kind of work-life balance, and I have some stuff going on at home with family dynamics that might eventually make it into a best-selling biography in 20 years or so. If I’m late posting new content or disappear off the face of the earth for a while, I beg your patience while I take care of me.
Thanks to everyone’s who’s stuck with me so far. I promise I’m coming out with new content soon, and hope I can appeal to more followers with broader brush-strokes. New recipes, new product reviews, more live streams from my kitchen, new profile picture, and more real-life content! Stay tuned!
Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
Support my GoFundMe to launch my restaurant consultation service!
https://www.gofundme.com/Deglutenizer-Consultation
Follow me on Instagram!
https://instagram.com/thedeglutenizer/
Like me on Facebook!
http://www.facebook.com/TheDeglutenizer
Follow me on Twitter!
http://twitter.com/TheDeglutenizer
Follow me on tumblr!
http://thedeglutenizer.tumblr.com
Follow me on Pinterest!
http://www.pinterest.com/thedeglutenizer/
