Do you know what your core values are? Not what your parents said. Not what your school said. Not what the government says. Yours. Take 10 or 15 minutes and write them down. What are you willing to live with? What's a deal-breaker? What kind of person do you want to be at the supermarket, in traffic, in an argument? Those answers are your core values. And they're going to direct your life whether you've written them down or not. Better to know what they are. Put them on a card. Carry it with you. - @drrichardlouismiller

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Prime ribeye with bourbon peppercorn jus, collard green chimichurri, and three-cheese mac gratin. Steak night done right. 🥩🔥 Save this recipe 👇🏾 🥩 STEAK • 1 boneless ribeye, 16–20 oz • ½ tsp fine salt + black pepper • 1 tbsp avocado oil • 2 tbsp butter • 2 smashed garlic cloves • 2 thyme sprigs 🧀 MAC GRATIN • 8 oz dry elbow macaroni • 2 tbsp + 2 tsp butter • 2 tbsp + 2 tsp flour • 1⅓ cups whole milk • ⅔ cup heavy cream • ⅔ cup shredded cheddar • ⅔ cup shredded Gruyère • ⅓ cup grated Parmesan, divided • ⅔ tsp Dijon • ¼ tsp black pepper; salt to taste Topping: ⅓ cup panko, half the Parmesan & 2⅔ tsp melted butter. 🥃 BOURBON JUS • 1 small minced shallot • 1 tsp oil • ½ tsp cracked black pepper • 2 tbsp bourbon • ¾ cup low-sodium beef stock • ½ tsp Worcestershire • 1 tbsp cold butter 🌿 COLLARD CHIMICHURRI • 1 loose cup collard leaves, stems removed • 2 tbsp chopped parsley • 1 small minced garlic clove • 2 tsp red wine vinegar or sherry vinegar • 2 tbsp olive oil • Finely chopped chilis, to taste • Pinches of salt & oregano 1. CHIMICHURRI Boil collards 2–4 minutes until tender. Ice-bath, squeeze dry & finely chop. Mix 2 tbsp cooked collards with remaining chimichurri ingredients. 2. MAC Cook pasta 2 minutes short of package directions. Drain. Melt butter; whisk in flour for 1 minute. Slowly whisk in milk & cream; gently simmer until slightly thickened. Off heat, stir in cheddar, Gruyère, half the Parmesan, Dijon & seasoning. Fold in pasta. 3. BAKE Transfer mac to a buttered baking dish. Add mixed topping. Bake at 375°F for 20–25 minutes until golden & bubbling. 4. JUS Soften shallot in oil. Add pepper. Remove pan from burner before adding bourbon. Return to heat; reduce by half. Add stock & Worcestershire; simmer down to ⅓ cup. Off heat, whisk in cold butter. 5. STEAK Pat dry & season. Sear in hot oil about 2 minutes per side. Lower heat; add butter, garlic & thyme. Baste, then finish in the 375°F oven to 145°F. Rest 8 minutes; slice. 6. PLATE Jus first, then steak, a spoonful of chimichurri & mac alongside. Enjoy 🔥 #Ribeye #MacAndCheese #SteakNight #HomeCooking #chimichurri

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Friday 10 April 2026 21:06:14 GMT

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Corey :

🙏🙏🙏

Georgescu Eugen Ovidiu :

Very precious info....

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