Tuesday, January 6, 2026

Salisbury Steak With Onion Gravy

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Ingredients

Steaks

  • 1 lb ground beef (80/20 works best)
  • 1/3 cup breadcrumbs (or crushed crackers)
  • 1 egg
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp ketchup
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • 1–2 tbsp oil (for frying)

Onion Gravy

  • 2 medium onions, thinly sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • Salt & pepper to taste

Instructions

 

 

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Instructions

  1. Make the patties
    In a bowl, mix ground beef, breadcrumbs, egg, milk, chopped onion, Worcestershire, ketchup, garlic powder, salt, and pepper.
    Form into 4–6 oval patties.
  2. Brown the steaks
    Heat oil in a large skillet over medium heat.
    Cook patties 3–4 minutes per side until browned (they don’t need to be fully cooked yet).
    Remove and set aside.
  3. Cook the onions
    In the same skillet, melt butter.
    Add sliced onions and cook 10–15 minutes, stirring occasionally, until soft and golden.
  4. Make the gravy
    Sprinkle flour over onions and stir for 1 minute.
    Slowly whisk in beef broth and Worcestershire sauce.
    Simmer until thickened.
  5. Finish cooking
    Return patties to the skillet, spoon gravy over them, cover, and simmer 10–15 minutes until cooked through.

 Serve With

  • Mashed potatoes (classic)
  • Egg noodles or rice
  • Green beans or peas on the side

 Tips

  • Want extra flavor? Add mushrooms with the onions.
  • For smoother gravy, use a whisk and add broth gradually.
  • Leftovers reheat great the next day.

She’s been frozen since 2020, thawed for a week, and baked for 45 minutes

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She’s Been Frozen Since 2020, Thawed for a Week, and Baked for 45 Minutes

There are some sentences that feel like instructions and confessions at the same time.
“She’s been frozen since 2020, thawed for a week, and baked for 45 minutes” is one of them.

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At first glance, it sounds domestic and ordinary—something you’d read on the back of a box in a grocery store aisle. But the longer you sit with it, the more it feels like a story about time. About preservation. About what we did to survive the years that followed 2020, and what happens when we finally decide to bring something—or someone—back into the heat of the present.

This is not just a sentence about food.
It’s a sentence about us.

1. The Year Everything Went Into the Freezer

2020 was the year the world collectively reached for the freezer door.

Plans were suspended. Dreams were wrapped in plastic. Relationships were put on ice. Entire versions of ourselves were sealed away with the hope that someday—when it was safe, when it was normal, when it was over—we could take them back out again.

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Freezing is an act of care. It’s not destruction; it’s preservation. You freeze something because you don’t want it to spoil. You freeze it because you believe there will be a future where it is needed again.

In that sense, freezing was the most hopeful thing many of us did in 2020.

We froze routines: I’ll get back to the gym later.
We froze ambitions: I’ll apply when things calm down.
We froze identities: This isn’t who I really am; it’s just temporary.

“She” could be a loaf of bread, yes—but she could also be a version of yourself. The one who existed before everything stopped. The one who had momentum. The one who wore real clothes and made plans without contingency clauses.

We put her in the freezer and told ourselves it was for her own good.

2. What Freezing Really Does

Anyone who’s ever frozen food knows this: freezing doesn’t stop time completely. It slows it down, but it changes things in subtle ways.

Textures shift. Moisture redistributes. Ice crystals form.

When you freeze something long enough, it doesn’t come back exactly as it was. It can still be good—sometimes even great—but it will be different.

The same is true of people.

The years since 2020 didn’t just pause us; they altered us. We adapted to smaller lives. We learned new coping mechanisms. We grew used to isolation, to screens, to silence, to noise that never quite meant anything.

“She” sat there frozen, absorbing all of that indirectly. The freezer is not a vacuum; it’s an environment. And environments leave marks.

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By the time we were ready to open the door again, the question wasn’t Can she come back?
It was Who is she now?

3. The Decision to Thaw

Thawing is an act of intention.

You don’t thaw something by accident. You decide: Now.
You clear space. You take it out. You place it somewhere visible and wait.

“She was thawed for a week.”

A week is not nothing. A week is long enough for anticipation to build and anxiety to creep in. Long enough to check on it repeatedly. Long enough to wonder if this was a mistake.

Thawing is uncomfortable. It’s messy. It’s the stage where things look the worst—neither preserved nor complete, just… in between.

Emotionally, this is where many people found themselves when the world began reopening.

Going back out felt strange. Talking to people in person felt rehearsed. Old goals didn’t fit the same way they used to. The version of yourself you’d protected for so long didn’t slide neatly back into place.

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Thawing reveals damage—but it also reveals possibility.

4. The Week That Changes Everything

Why a week?

Because transformation doesn’t happen instantly.
Because readiness is not a switch—it’s a process.

During that week, moisture returns. Flexibility comes back. Things soften. What was rigid begins to move again.

This is the week where you remember how to want things.
The week where boredom turns into curiosity.
The week where fear and excitement coexist uncomfortably.

It’s also the week where doubt shows up loudest.

What if she’s ruined?
What if she’s not good anymore?
What if all this waiting was for nothing?

But thawing isn’t about perfection. It’s about preparation.

You don’t thaw something to leave it on the counter forever. You thaw it because something comes next.

5. Enter the Heat

“And baked for 45 minutes.”

This is the part that scares people.

Heat means exposure. Heat means change you can’t undo. Once something goes into the oven, there’s no going back to frozen.

Baking is commitment.

It’s saying: I’m ready to see what this becomes—even if it’s not what it used to be.

For people, this is the return to life with consequences. Taking risks again. Being seen. Failing publicly. Succeeding imperfectly.

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Heat brings out flavor, but it also reveals flaws. Cracks form. Edges darken. Some parts rise more than others.

And that’s not a mistake. That’s chemistry.

6. Why 45 Minutes Matters

Not too short. Not too long.

Forty-five minutes is enough time for transformation without destruction. Enough time for the inside to change, not just the surface.

It’s a reminder that growth requires the right conditions—not just intensity, but duration.

Many of us tried to rush our comeback. We wanted to be “back to normal” immediately. But the truth is, you can’t speed-run becoming.

“She” needed her full 45 minutes.

So did we.

7. The Myth of “Back to How It Was”

Here’s the quiet truth no one puts on the recipe card:

The goal was never to return to how she was before freezing.

Freezing was a survival strategy, not a time machine.

When you bake something that’s been frozen, you’re not restoring it—you’re finishing it.

That distinction matters.

We didn’t go through years of disruption just to rewind. We went through them to arrive somewhere new, carrying everything we learned in the process.

The baked version is not lesser than the frozen one. It’s not a compromise. It’s the result.

8. When Things Don’t Turn Out Perfect

Sometimes, despite following every step, the outcome isn’t what you hoped.

Maybe it’s too dry.
Maybe it’s uneven.
Maybe it doesn’t look like the picture you had in mind.

That doesn’t mean the process was wrong.

It means reality participated.

Growth isn’t aesthetic. Healing isn’t symmetrical. Coming back to life is not a curated reveal.

“She” might have scars. So might you.

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That doesn’t make either of you a failure.

9. Serving What You Made

The final step is the hardest: letting others see the result.

Serving something you’ve waited years to prepare is vulnerable. You’re offering proof of time passed. Of change endured. Of risk taken.

You don’t get to control how it’s received.

Some people will say it’s different.
Some will say they preferred the old version.
Some will love it in ways you never expected.

What matters is that it exists—warm, real, and present.

10. The Beauty of the Process

“She’s been frozen since 2020, thawed for a week, and baked for 45 minutes” is not a lament.

It’s a timeline of care.

Each step was necessary. Each step was protective in its own way.

Freezing kept her safe.
Thawing prepared her.
Baking made her whole.

We don’t talk enough about how much effort survival takes—or how much courage it takes to stop surviving and start living again.

 

Pecan Pie Dump Cake

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Ingredients:

  • 1 (15.25 ounce) package yellow cake mix (do not prepare according to box directions)
  • * 1 (21 ounce) can pecan pie filling (or make your own with 1 ½ cups chopped pecans, 1 cup corn syrup, ½ cup packed brown sugar, ⅓ cup melted butter, 2 large eggs, 1 teaspoon vanilla extract)
  • * 1 cup chopped pecans (for extra crunch, optional)
  • * 1 ½ sticks (¾ cup) unsalted butter, melted
  • * ½ cup milk (whole or 2% recommended)

Instructions:

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Instructions:

 

 

  • Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  • 2. Layer the Filling: Pour the can of pecan pie filling evenly into the bottom of the prepared baking dish. If you’re using extra chopped pecans, sprinkle them over the filling now.
  • 3. Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the pecan pie filling layer. Make sure to cover it completely.
  • 4. Melted Butter & Milk: In a small bowl, whisk together the melted butter and milk until combined.
  • 5. Pour Over Cake Mix: Slowly and evenly pour the butter and milk mixture over the dry cake mix. Try to get it as distributed as possible, covering most of the cake mix. Don’t stir!
  • 6. Bake to Golden Perfection: Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (or mostly clean, a little gooeyness is okay for dump cake!). The edges should be bubbly and set.
  • 7. Cool & Serve: Let the dump cake cool for at least 15-20 minutes before serving. This allows the filling to set up a bit. It’s absolutely divine served warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy this ridiculously easy and incredibly delicious dessert! Let me know if you try it!