Vacation Wrap-Up & Cinnamon Lamb Steaks

So as usual I am running a few days behind.  Things always change on me!  I figured it would be kind of rude to blog while Jerebeth was in town so I kept it to a minimum.  We did have a wonderful visit though.  The first night she arrived we sat by the pool and grilled; aren’t you loving this weather!?  Here in central Texas we are going through a period of time where being outside is ideal and everyone is trying to get their time in before the heat really hits.  Us Texans know the window.  There’s only a few weeks before late Spring / Summer come around and it’s way toooooooo incredibly hot to even be outside.  Not only will you try to stay in doors, but you’re likely to bite someone’s head off at any given moment because the heat has got you that irritable.  We have got to spend our time outdoors before it’s too late — once the real heat hits it will be outrageously hot until November.  Yup, Fall doesn’t exist here.  I like to pretend it does and still make all things orange and pumpkin flavored, but that’s just me.

I’d say overall my vacation has been good.  I have had a lot of time to myself, which was needed.  I didn’t realize it until I had it…but I have given a lot of thought to some things that have been weighing on me.  There are still a few things I need to accomplish before my vacation is up…like my often “talked about” research on what I am going to do with my life.  Aye…such a heavy weight.  I need to make all of these thoughts a reality, but that transition has always been my struggle…maybe I am the kind of person who requires some sort of wellness coach…you know those life coaches that help you get from point A to B?  Wow, listen to me!  That all sounds so new-age…wellness coach!?  I can be well without someone’s help, damnit.  I also had plans to clean out a messy closet, but that may just have to wait.  Everyone has a messy closet, right?   We’ve got another Weekly Menu coming up soon, as well as a BBQ on Sunday that I will likely make some dishes for.  After sitting by the pool these last few days I suspect my upcoming menu will include a lot of grilling, which is so much fun!  I think it’s a Valley thing, but that’s how we do it.  People in the Valley love to sit outside.  That’s probably because many of them do not have central air conditioning, but hey…they have nice tans.  Speaking of nice tans — I’ve got mine started!  Yesssss!  Jason and I are actually planning a Valley trip in July.  We have to make our annual South Padre visit, and show off our bods.  Hah!  Right.  Well, let’s just say bodies always look better when they’re tanned.  That’s just fact.  So we have started on ours.  My arms and legs look great, but I usually workout in shorts/tanks and such…but my stomach…that’s another story.  It NEVER sees the light of day.  Needless to say I got burned on my belly…after only being out there for like half an hour!  Shame.  I think what I’ll do is go to the mall where they have that air-brush place for T-shirts and ask if they’ll paint some abs on me.  Because everyone knows I will never get them.  That is one of the goals I have let go of recently.  That is not to say it’s something I am upset about…I just realized that it is not a goal of mine anymore.  I want to be healthy; that’s all.  I don’t want to be so restrictive that I find myself unhappy or stressed out…I just want to have fun and live healthy.  Getting a six-pack will never be in the cards for me, and I am okay with that.

Now on to the recipe for my Cinnamon Lamb Steaks!


  • 4 lamb steaks, we used blade steaks because they’re affordable — arm chops would be good here too
  • juice from 1 lemon
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. ground cinnamon
  • 1 tsp. curry powder
  • 1/2 tsp. ground ginger
  • salt and pepper to taste

Speaking of ground cinnamon — this is what some people like to do with their free time.


  1. Rinse lamb steaks well, and pat dry.  Place in a dish or large ziplock bag.
  2. Whisk all remaining ingredients together and pour over steaks.  Make sure all steaks are well coated.
  3. Let marinate as long as you can.  I had mine marinate for about 4 hours.
  4. You can use your broiler or grill — whichever is convenient for you.  Grill or broil about 5 minutes per side for medium-rare.  Adjust time to your liking, but remember that lamb is supposed to be pink on the inside!

We ate our lamb steaks with my Spinach & Sweet Potato Salad.  It was such a hit!  For dinner that night we not only had Jerebeth but our good friend Kyle over.  Jerebeth loves sweet potatoes, so when I knew she was coming I immediately thought of this dish for her to try.  Kyle, on the other hand does not care for sweet potatoes.  I have made it a goal of mine to change that around — so the last time Kyle joined us for dinner I made Bacon Basil Twice-Baked Sweet Potatoes and he said he enjoyed them.  I warned Kyle that I would be making another side dish that featured sweet potatoes in an attempt to change his opinion about them, and let’s just say he was the first one that went for seconds.



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2 Responses to “Vacation Wrap-Up & Cinnamon Lamb Steaks”

  1. JereBeth says:

    Your friend, JereBeth, emphatically approves of your Spinach and Sweet Potato Salad, as well as your use of GloZell’s cinnamon challenge video on your blog.

    • jennifer says:

      Haha well I figured you’d love the salad! The recipe for it is on here, and you should make it for yourself! I can get you the kale salad recipe if you liked that one as well. I appreciate the comment, and thank you for sharing the Cinnamon Challenge with me.

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