As I was googling last night for wedding vows - I ran across this - just the title had me laughing. Though I'd share :)
You are my husband
My feet shall run because of you
My feet dance because of you
My heart shall beat because of you
My eyes see because of you
My mind thinks because of you
And I shall love because of you.
Reminds me of the penguins in Happy Feet :) I wonder beat it's sung too?
Hands Down - Best Steak Rub EVER
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I discovered this recipe for Cajun Beed Tenderloin last year and made it a couple times in a month - then somehow forgot about it. When we got out our steaks to thaw the other night and went searching through the spices, Todd asked about it. After 15 minutes of digging through all my Light&Tasty's I finally found it! It is sooo tasty you can't help but make an 'mmmm' noise with every bite!! The recipe calls for Tenderloin - but I've made it with flank steak and rib eyes.
* 1 beef tenderloin (3 pounds)
* 4 teaspoons salt
* 1 tablespoon paprika
* 2-1/4 teaspoons onion powder
* 1-1/2 teaspoons garlic powder
* 1-1/2 teaspoons white pepper
* 1-1/2 teaspoons pepper
* 1 to 3 teaspoons cayenne pepper
* 1 teaspoon dried basil
* 1/2 teaspoon chili powder
* 1/8 teaspoon dried thyme
* 1/8 teaspoon ground mustard
* Dash ground cloves
Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef.
If grilling, prepare grill for indirect heat. Coat grill rack with nonstick cooking spray before starting the grill. Grill tenderloin, covered, over indirect medium heat for 50-60 minutes, turning occasionally, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness. Yield: 12 servings.
It is a bit spicy so beware. I used 1.5t of Cayenne and it was hot, but not too hot :) (and I'm a baby about spicy!)
* 1 beef tenderloin (3 pounds)
* 4 teaspoons salt
* 1 tablespoon paprika
* 2-1/4 teaspoons onion powder
* 1-1/2 teaspoons garlic powder
* 1-1/2 teaspoons white pepper
* 1-1/2 teaspoons pepper
* 1 to 3 teaspoons cayenne pepper
* 1 teaspoon dried basil
* 1/2 teaspoon chili powder
* 1/8 teaspoon dried thyme
* 1/8 teaspoon ground mustard
* Dash ground cloves
Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef.
If grilling, prepare grill for indirect heat. Coat grill rack with nonstick cooking spray before starting the grill. Grill tenderloin, covered, over indirect medium heat for 50-60 minutes, turning occasionally, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness. Yield: 12 servings.
It is a bit spicy so beware. I used 1.5t of Cayenne and it was hot, but not too hot :) (and I'm a baby about spicy!)
You're opportunity to plan my wedding!!
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Ok not really - but you can pretend to be the DJ :)
I love music but am horrible at remembering artists and songs... so I'm looking for help from all you music buffs! We are not having a DJ - just queuing tunes on the iPod for the day. So we'll need....
pre wedding tunes (relaxing)
ceremony tunes
cocktail hour tunes (fun but not too crazy)
dinner tunes (relaxing)
reception tunes (for when we take a break from ballroom dancing)
Comment or send me an email!! Thanks in advance :)
I love music but am horrible at remembering artists and songs... so I'm looking for help from all you music buffs! We are not having a DJ - just queuing tunes on the iPod for the day. So we'll need....
pre wedding tunes (relaxing)
ceremony tunes
cocktail hour tunes (fun but not too crazy)
dinner tunes (relaxing)
reception tunes (for when we take a break from ballroom dancing)
Comment or send me an email!! Thanks in advance :)
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