If you love steak, and especially if you’re a guy, you might like this little number.

It’s a wall calendar with, pardon the pun, beefcake/cheesecake photos of steak — if you like that kind of thing.

Confused?

Here’s April, for example:

Is that too risque? Nah. It’s steak, for goodness sake!

Just a little helpful hint for Father’s Day, graduations, whatever.

Who wouldn’t want photos of steak in various poses?

Get your calendars here.

You’re welcome.

Photo courtesy of tinyrevolutionarypress.com.

Sutter Home (you know, the wine folks) has created a “What’s Your Burger Personality?” Quiz.

How fun!

Now you can find out what kind of burger you are.  Apparently, I am a “Type-A Burger” and I am encouraged to “embrace my inner burger.”

Yeah, I think I can do that. Slurp.

Perhaps YOU are a Hipster-Burger or Nurture-Burger.

You’ll never know until you take the quiz.

Can you sleep at night not knowing?

I didn’t think so.  So here’s the link.

I want to know what you are!  And is it dead-on???

Photo courtesy of sutterhome.com.

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.