First the news: The puppies got in the car today! (Story on Tuesday.)
Did you know we lived on an archaeological site?
We didn’t either, initially.
Oh we had the usual finds of rusty scissors, old tubes of toothpaste, and bits of teacups in the garden after every heavy rain.
Hoeing was always interesting – everything from old cigarette lighters to broken plow-shares would appear.
Still, this was all coming up in ‘turned earth’ if you will, after roto-tilling, hoeing, etc.
Then one day, whilst mowing the front lawn – the nice bit, not the field, I noticed a bit of glass.
I tried to pick it up.
It was buried.
Further investigation revealed an entire row, of roughly 20 intact champagne bottles, buried, upside down, in the middle of the lawn.
In a perfect row.
Why would anyone do that?
What possibly could the purpose be?
As they were starting to surface (amazing how stuff just works it’s way to the top) we dug them all up, filled in the holes, replanted the grass.
Yesterday, as I was playing with the puppies, I noticed a piece of very sharp, rusty metal sticking up, right in the middle of their main play area.
I tried to pick it up.
It was attached to something that was buried.
Mon mari came out to dig it up.
The ground was too hard and it was too deep.
As I’m typing this, he’s out with the pickaxe, trying to get to the bottom of it…. so to speak.
I’ll be nice to him…. if he ever finishes…..
1 sirloin or top round (suitable for grilling) 14oz (400 gr)
1 cup red wine
1 tbs balsamic vinegar
4oz mushrooms (125 gr)
3 tbs chopped onion
1 clove garlic
1 tbs fresh rosemary, chopped
2 tbs fresh parsley, chopped
1/2 cup beef stock
1 tbs olive oil
Combine red wine and vinegar. Pour over steak and allow to marinate for 30 minutes. Slice mushrooms thickly, chop onions and mince garlic. Heat oil in saucepan. Add onions and sauté 3 – 5 minutes over medium heat, until transparent. Add mushrooms and garlic and sauté 3 – 5 minutes longer, being careful not to let garlic brown. Add beef stock, reduce heat to low and simmer until reduced by half.
Remove meat from marinade. Add marinade to saucepan and turn the heat up until the sauce is boiling. Reduce heat, add herbs and simmer until reduced again by half or more… – to a nice, chunky sauce. Set aside when finished, keeping slightly warm.
Cook steak on barbecue grill over direct heat for 5 – 8 minutes per side – or until done – 140 F for rare.
When done, remove from heat and let rest for 5 minutes.
To serve, slice at an angle and serve with Mushroom Sauce.
Stay tuned for the Mystery Metal.