Balsamic Honey Marinade

I have a handful of pictures of things I’ve eaten lately, but guess what? They’re still sitting on my camera. That’s oh-so-helpful, isn’t it? I thought so, too. So this steak? This amazingly juicy steak camping out with some white wine green beans? Yeah, that’s old. That’s not to say it wouldn’t have been perfect for the gorgeous weekend that was had. You wouldn’t know it with the torrential downpours yesterday and this morning, but that’s beside the point.

I also made an amazing blackberry buckwheat bake topped with chocolate covered espresso beans, but I forgot to take a photo until I had already shoveled half of it in my mouth. I blame my forgetfulness on five hours of sleep. Thanks, IKEA desk. Tomorrow, I hope I won’t forget. This one was extra cake-y with banana and yogurt.

Deliciously simple honey rolls were made yesterday in honor of Easter. 12 rolls. Four people. Three left. Do you think we’re a family of bread eaters? Absolutely. It was comforting to have them while I watched everyone else gorge on scalloped potatoes that I couldn’t eat.

But anyway, my new marinade of choice is equal parts balsamic vinegar and honey. I let it bathe in it for at least an hour, but the more the better. I had pork chops marinate in it almost 24 hours. That was some tender meat.

You should make some. Do it.