confused...again.

Hi there,

Sorry I haven't written in a while. I've been quite busy. Short semesters and moving will do that to you.

Yes, my landlord decided to sell the place and now I'm stuck in someone else's house, having to share bathrooms and internet connection. Die. Okay, that last thing I can control. Being able to allocate bandwidth is a privilege I've earned as an IT student.  

Also, people are funny.

Not good. Not bad. Just funny (more on this in my next post).

It's also funny how truth are revealed in times of insanity.

Being on the fast track to graduation is not a walk in the park. It requires commitment and focus. And well, my second natures they are not. My enthusiasm comes in burst of temporary obsessions. Like holiday crackers, they burn bright and fast. 

And so far, this semester has been a blast. I had a few electives I needed to take as a condition for graduation and I've saved them all for now. Psychology, American Literature and English. This is what liberal arts feel like. I'm not gonna lie, they're probably useless for like, making money and shit, but damn they're fun. Reading novels and having deep, profound discussions about the human condition, like, that, is totally my jam bro.

However, it is making me question my choices in life. 

It's not good timing, I admit. I mean with 6 months to go? Never a good idea. It's just I can't help but wonder if software engineering is what I want to be doing with my life. Don't get me wrong, it's not like I suck at it. I don't suck at it.  

Am I challenged? stimulated? Yes. 

Am I fulfilled? content? well, that's a different story. 

Anyways, this is a food blog. Let's talk about food. 

Actually, I think this one speaks for itself.

500 gr of Australian Rib-Eye

Perfectly Medium Rare

Served w/ pasta pesto

Mushroom Sauce

I'm not going to lie, there's hardly a recipe here. The rib eye is unseasoned, although perfectly executed, if I do say so myself. See, I've been busy on google lately. You know, research on how to cook the perfect steak. It was a one-shot deal for me cos, come on, this shit ain't cheap so I gather as many information as I can before I even bought the meat. Here's what I got.

• To get that perfect medium rare-ness, you need a decent size steak. Ask the butcher to cut you a new slice, measure thickness with your fingers, that rib eye is 3-fingers thick.
• Make sure the steak is at room temperature and patted dry before it hits the grill.
• Grill the steak as is. No seasoning until after it's been cooked. The reason for this is salt draws out moisture. We want the juice to stay inside the steak.
• Get your pan/grill as hot as you possibly can (smoking). Pour a little olive oil to grease the pan.
• Cook the steak about 4 minutes each side, flipping it only once. More than that and you're done (no pun intended).
• After each side is done, cook the edges as well.
• Turn the heat to medium. Add a knob of butter and bask the steak for 30-45 seconds.
• Take the steak out. Cover with tin foil and let rest for AT LEAST 5 minutes.
• Put some mushrooms, shallots and cream in the pan along with the remaining juices to make the sauce.
• Season the steak and serve.

Have fun, carnivores.