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The past few weeks I insisted on purging our freezer.  You see I have a husband who despite what his last 4 GPs have said, thinks stuffing the area with nothing but red meat is somehow a good idea.

He thinks using his tired, old line of, “Well, once it’s cooked it’s no longer red.” will get a laugh and another steak.

Too bad for him-he now has to take medication for his high cholesterol and blood pressure.  Plus, he was told he’s pre-diabetic.

Trust me-it’s not from anything I serve him.  I don’t keep the chips, sodas, twizzlers and cinnamon buns here-he stops at WalMart before he comes home.

So the purge began.  I literally had to go to the market to buy fish or chicken because his meat “collection” left no room for the items we should be eating.

How does this fit in with my birthday theme?  Guess what was in our freezer???  An 11 pound ribeye roast!  Since the family is coming over tonight to celebrate Adam, Sarah and Alex’s birthdays I’m using this huge hunk of cow for the main dish.

I encrusted it in Montreal steak seasoning.  Knowing a family favorite is noodle kugel-that will be going into the second oven.  Rounding out the meal is a salad bar:  spinach, mushrooms, tomatoes, garbanzo beans, dried fruits/nuts topping and 3 types of low-fat dressings.

Now birthday dessert was going to be a smore bar as we had last year.  Unfortunately, thanks to a “burn ban” we aren’t allowed to use our fire pit.

Aidan and I (he’s my budding chef) decided on Mexican brownies with a vegan cheesecake frosting.  I was lucky enough to find candles that spell out “Happy Birthday“.  Aidan wanted to finish it off with candy stars.  When finished he declared “it looks just like a birthday cake but it will taste better Grandma!”

For anyone who wonders what Mexican brownies are?  I added a teaspoon of cinnamon to the batter and a couple of tablespoons of VERY strong coffee to the batter.

Coming up next?  Putting my husband’s picture up at all 12 check out stations at WalMart with the warning:  DO NOT LET THIS MAN BUY CRAP!

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