Probably a dumb question, but Mood had a sale at the end of September, and I noticed that a lot of their silks weren’t included in the sale.
I’m hoping to pick up some of their silk charmeuse, and just trying to figure out if I should use the 10% discount I got from a recent purchase or wait until Black Friday (for example).
Just to preface, I don’t let my cats eat moisturizer. But whenever I wear this particular moisturizer (frequently), two of them immediately try to lick it off of me. One of them likes it so much that I’ve woken up to her standing over me like a sleep paralysis demon and licking my arms and hands raw to get the lotion off.
Anyway. Like the title and paragraph above say, 2 of my 4 cats are obsessed with La Roche Posay’s Lipikar body moisturizer. It’s my favorite because I have hella dry skin and it’s cost effective. The more expensive moisturizers don’t really do any better for me personally. It or the cicaplast balm are my go-to moisturizers (not at the same time), especially in the winter.
The cats don’t go for the cicaplast, but from what I can tell, Lipikar is a delicacy around here. Does anyone know why?
I did a lot of writing things and people gave me a lot of praise because I was a child and the other kids were lightweights. Then I stopped writing completely and did other things with my life. Now, I remembered writing! But problem: I can’t write anything. I really thought I could pick it back up and be a banging writer again, just an adult this time. What do I do?
I’ve pan seared steaks before, but grilling this one was so fun!
I got a 3 lb, 2” thick tomahawk on sale in an area that normally doesn’t have tomahawks, so I was definitely worried about messing it up lol.
I brined with salt and a nice olive oil for about 8 hours (also first time brining - I’m sold).
I used my charcoal grill to essentially reverse sear. I kept track of the internal and grill temp with a Bluetooth probe thermometer. Cooked the steak over indirect heat for roughly an hour, keeping the grill between 250F - 300F to render the fat. I flipped roughly every 10 minutes (which also helped control the grill temp a little better). I took it off once the internal temperature hit 110F.
I let it rest for about 20 minutes once the internal temperature stopped rising. It stopped at 122F. While it rested, added fresh charcoal so I could get it ripping hot.
Put the steak back on over direct heat, flipping every 30 seconds or so. The grill temp was between 450F - 600F - it was hard to really nail it down since I tried to keep it moving.
It was still registering 120F internal once I felt like the crust was good, so I pulled it and let it rest for maybe 10 minutes until it hit 133F, then sliced.
I also made fresh butter to use at the end, but we didn’t end up using it lol.
Not the best pictures because I was focused on not messing it up during the process, and we were excited to eat it by the end.
Edit: typo
ETA: Forgot to mention that I also let it rest at room temp before putting over indirect heat at the very beginning! I usually pull meat out of the fridge and let it come up while I’m prepping and preheating the grill, which usually ends up around 30-ish minutes.
I’ve pan seared steaks before, but grilling this one was so fun!
I got a 3 lb, 2” thick tomahawk on sale in an area that normally doesn’t have tomahawks, so I was definitely worried about messing it up lol.
I brined with salt and a nice olive oil for about 8 hours (also first time brining - I’m sold).
I used my charcoal grill to essentially reverse sear. I kept track of the internal and grill temp with a Bluetooth probe thermometer. Cooked the steak over indirect heat for roughly an hour, keeping the grill between 250F - 300F to render the fat. I flipped roughly every 10 minutes (which also helped control the grill temp a little better). I took it off once the internal temperature hit 110F.
I let it rest for about 20 minutes once the internal temperature stopped rising. It stopped at 122F. While it rested, added fresh charcoal so I could get it ripping hot.
Put the steak back on over direct heat, flipping every 30 seconds or so. The grill temp was between 450F - 600F - it was hard to really nail it down since I tried to keep it moving.
It was still registering 120F internal once I felt like the crust was good, so I pulled it and let it rest for maybe 10 minutes until it hit 133F, then sliced.
I also made fresh butter to use at the end, but we didn’t end up using it lol.
Not the best pictures because I was focused on not messing it up during the process, and we were excited to eat it by the end.
Huge thanks to this sub - I grew up in a family that only eats their steaks well done. I’ve learned everything I know about prepping and cooking steaks from you all!
Edit: typo
ETA: Forgot to mention that I also let it rest at room temp before putting over indirect heat at the very beginning! I usually just pull whatever meat out of the fridge and let it come up while I’m prepping and preheating the grill, which usually ends up around 30-ish minutes.