No turkey this year since it really is just the two of us, but I'm making a nice dinner anyway. We're having a grilled round of beef in ale and garlic (done medium rare, hopefully), a baby lettuce salad with balsamic vinaigrette, a pilaf of rice, and maybe fried bokchoy with grape tomatoes.
So what am I thankful for??? Here's my TOP FIVE:
1. My parents. They have supported me every crazy step of the way. I'm thankful that they have given me unconditional love, that they brought me up the way they did, that they've truly tried to do their best with me, that they let me find myself in my own way and time, that they encouraged me to listen to my own voice, and they have always kept an open mind about my desires in life. I know I may not have turned out to be the "model young woman", but I am also absolutely sure that they are damn proud of who I am. Without them to back me up, I'm not sure that I would have had the confidence to trudge across the world in pursuit of elusive dreams. They gave me courage when I had none, they never belittled my ambitions even though my ambitions are not easy to understand, and they were always, always ready to come to my aid whenever it seems I've bitten much more than I can chew. I LOVE my parents. I can never thank them enough for letting me become the person that I am.
2. My family. Niko, Lia, and my little sister Kyra. They never cease to amaze. Just when you think you have them pegged down, they surprise you completely. My brother, once a hard-headed and volatile rebel of 14, has now mellowed into a thoughtful, kind, smart, young man, eager to start a family. My sister, the carefree dancer who was always more interested in busting moves than grades, has blossomed into a dean's lister whose grace now comes from within. And my little sister Kyra. She has greatness inside her too.
3. John. He has become friend, family, and everything in between. Although in some ways we can't be more different, he has always tried to understand me, support me, and give me as much as he possibly can. I can no longer count the sacrifices he has made on the altar of happiness. I'm truly, truly thankful I met him.
4. My extended family - aunts, uncles, and cousins. Just because they are my sanctuary. With them, I will always be Mita, the little girl.
5. My friends. True friends are hard to come by, and I'm so happy that I met mine so early in life.
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John and I *MIGHT* buy a 36-42 inch flat-panel this weekend. Crazy Sale Day tomorrow, so we'll see. Wish us luck.
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And so, this is the entree I made for today:

It turned out great. I can now say that I truly make a mean top round roast. The only bad things was that it was a tad overcooked. It was still really flavorful, though. Next time, I know to just cook it to 8 minutes per side (rather than 10) to get that medium rare doneness that I really like.
The recipe was pretty simple (pretty much a hodgepodge of various London Broil recipes). You just have to make sure that you make this way AHEAD of time as you will have to marinate for 12-24 hours.
You just buy a 2-2.5 lb. top round roast (about 1.5-2 inches) thick from your butcher. Then for the marinade, it's just half a bottle of good beer (pick something dark if you can), a quarter cup or so of soy sauce, a few spoonfuls of brown sugar, a good long drizzle of balsamic vinaigrette, kosher salt, freshly ground pepper, lots and lots of garlic powder, and a few cloves of garlic for good measure. Put the meat and the marinade in a big ziploc bag and store in the fridge for a maximum of 24 hours (12 hours at least), turning it everytime you remember.
When you're ready to make your meal, fire the grill and make sure the coals turn white and are very, very hot. Get your meat, pat it dry with a paper towel, and rub it GENEROUSLY with garlic powder and black pepper - this will get your meat a good char. Cook for 8-10 mins per side. Do not turn until you have to - make a gravy or some kind of sauce to distract yourself! (I just boil the marinade for 20 minutes - to kill all the bacteria -and then add a little cream and simmer.) When done, let your meat rest for about 8-10 minutes (resting lets the juices redistribute), then cut against the grain on a diagonal. Cut it as thinly as you possibly can.
Really, really yummy.