Living in Denver, or rather Colorado as a whole, there are mainly two topics of contention and discussion around this season. It doesn’t matter where you may be or what you may be doing, chances are one of these two topics will somehow make their way into the conversation before its end.
The discussion of one is the passionate sort; it brings excitement, misery and loyalty like nothing can. The other is filled with much the same except add frustration, often disdain, and in my case, awe.
Last Sunday pretty much brought one of those topics to a disappointing halt. The Denver Broncos’ season came to a surprising (not really) and very disappointing end. We were hoping to make it the Championship game with another chance at the Super Bowl.
My husband and I both knew it was a long shot. They haven’t played well in a few weeks but the loyal fans we are, there is always that glimmer of hope and faith in your team.
It was a disappointing Sunday and quite the bleak Monday. I am usually not the kind of person who mopes around in a bad mood that my team lost but even I felt really quite blah Monday morning. Oh well…we’ll get over the disappointment. We always do. I made cake with lots of raspberry jam on Monday. We’ll be fine.
So, what’s the other topic? Weather. Colorado weather is absolutely fascinating. It is to me, at least. I find myself enjoying every season that graces us here in The Rockies. I can look out of my windows, be it at home or driving, and get lost in the deep, deep blue skies, the voluminous puffs of clouds or the mysterious mists that appear on the horizons.
The Rocky Mountains allow us to experience the most unpredictable weather systems. Take for example, last Monday, we had a 61 degree drop! The last ten days or so, we’ve had nothing but gloom. The weather forecast mentions nothing about snow and yet we’ll have snow flakes almost every day for days.
One rare day, last week, the snow and gloom cleared up and we had a glimpse of a beautifully, sunny spring day. One of the most soul lifting days are the ones that follow a snow storm. On these days, the sky is the deepest blue with not even a wisp of a cloud loitering nearby. There is something pure and clean about a day like that. The snow melts away the misery, the failed dreams and hopelessness of the days. As they wash away, streaming through the neighbourhoods, nooks and crannies, a new day emerges, bright and full of new dreams and desires.
I love my snowy days but I look forward to the beauty and brightness of the day after.
Cold and snowy days are also the days I love to fire up the grill. Who says you only have to grill in the summer? My gas grill is outside on my porch and when I feel like taking it easy, I fire it up and grill meat.
This was one of those days. The weather back then was still quite nice, cold but pleasant. I always find the heat emanating from the grill more tolerable in the colder weather, a fire with a double purpose.
These Korean Tacos are easy. Marinate some steak for a bit in soy sauce and brown sugar, gather up the condiments and any toppings you want on the tacos, crank up the grill, cook the meat, toast the tortillas, slice the meat and assemble.
My tacos were fairly simple, corn tortillas gently toasted on the grill, sliced beef, slivers of cucumber, red onions, baby kale, baby spinach, soft butter lettuce, extra garlicky kimchi and drizzled with Sriracha sour cream. They were fabulous.
No hard and fast rule here, use the tortillas you like with the meat you prefer and the toppings you want. Make them your own.
Serves: 4-6 servings
- MARINADE FOR BEEF
- 2lbs/1kg beef, sirloin, skirt or flank
- ⅓ cup/soy sauce
- ¼ cup water
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- CONDIMENTS AND TOPPING
- Corn or flour tortillas
- cucumber slivers
- shredded carrots
- sour cream mixed with Sriracha
- Gochujang hot sauce
- Mix the soy sauce, water, sugar and sesame oil together in a bowl.
- Add the beef steak and leave to marinade for an hour.
- Meanwhile, gather the toppings and condiments.
- Wash and dry the lettuce.
- Julienne the cucumbers and carrots.
- Mix as much Sriracha as you'd like into sour cream.
- Fire up the grill.
- Remove the meat from the marinade and shake off as much of the marinade as you can.
- Throw onto the grill.
- Allow the flames to kiss the meat a little to get some charred bits.
- Cook the meat as desired.
- I cooked mine about 6-8 minutes on one side and about 3-4 minutes on the other.
- My steak was not very thick so it cooked perfectly medium.
- Let the meat rest about 10 minutes before slicing.
- While the meat is resting, heat up the tortillas on the grill and keep warm in a towel or some foil.
- Assemble the tacos as desired and enjoy!
I love tacos. They are so many variations and each persons taco is unique. Having said that, I wonder why I don’t make them more often? I guess there’s so many different foods to try and just not enough time!
Happy eating, everybody!