I did something crazy yesterday. I stayed awake for 30 hours. That’s nearly impossible for me, since I’m a “be in bed by 9 and sleep for 10 hours” kinda gal. I didn’t plan for it to happen, it just did. I worked a redeye to D.C. and then turned around and jumped on the first flight back instead of having day rest at a hotel.
I couldn’t fall asleep on the airplane (hello, middle seat!) and have no idea how I drove home. I was borderline delusional by the time I said hi to my DB. Sleep is a beautiful thing, my friends. When I finally did fall asleep in my own bed for a couple of hours, I woke up feeling like a car had pinned me against a cement wall.
Bottom line? Sleep! It’s so important for your body. My sleeping schedule and body are thrown off by all the flying and awkward shut eye moments that I managed to catch. I’m so glad I have a day off tomorrow to catch up.
Also, I’m pretty sure I had four dinners since I skipped a night’s rest. At 8AM, I had chips and guacamole from Chipotle while people looked at me like a crazy person with their cups of coffee and bagels in hand. Who eats chips and guac before 9AM? Me, when I have no sense of time.
Just know that when you stay up all day and night, you’ve got to eat more meals. The last thing I wanted to do when I got home was cook, but a home cooked meal sounded glorious after three days on in the skies.
Man, what I would have done for one of these sandwiches when I finished my trip. What makes it so dang delicious? The butter! Yes, it’s a decadent way to cook meat, but it’s all worth it. Believe me. Recipe from The Pioneer Woman. I used these multigrain rolls from Trader Joe’s and they were perfect with the meat.
Ingredients
- 1 whole Large (or 2 Small) Onions, sliced
- 2 sticks Butter (lots And Lots Of Butter)
- 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
- Lawry's Seasoned Salt (or Similar Seasoned Salt)
- 1/2 cup (approximately) Worcestershire Sauce
- Tabasco Sauce, To Taste
- 4 whole French/deli Rolls (earthgrains Are Best!)
Directions
- Cook the onions with 1/4 stick of butter until light brown. Remove and set aside.
- Cut the steak against the grain and season with the salt.
- Using the same pan, melt 2 tablespoons of butter in high heat. Add in the meat, keeping it in a single layer. Cook until brown, about a minute or two for each side.
- Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
- Butter your rolls and lightly toast on the skillet. Place your meat in between the rolls (don't forget the juices!) and enjoy!
This was delicious–thank you!