I didn’t intend to go dark all last week but our time in Tennessee proved to be busy. The fog made the drive to Gatlinburg slow but beautiful. The girls and I arrived to our new rental property, The Overlook, Monday afternoon. I made meatballs, set up the mattresses, and made a list for all we needed to get for the kitchen the next morning at Home Goods.

The girls were somewhat helpful with shopping and organizing, but we were all glad when Nana and David showed up! On Tuesday afternoon and all day Wednesday we divided and conquered. Nana took the girls for all kinds of fun- Ripley’s Aquarium and Anakeesta, while David and I knocked out a ton of work at Bearolina- overseeing contractors, interviewing handymen and possible team members, checking up on maintenance items, etc.

On Thursday I got to join in some of the fun. Mom, the girls, Finley, and I walked into town to Ruby Sunshine for breakfast (only 1/2 mile from the house). Then we walked the Gatlinburg Trail to the visitor center so the kids could get their Junior Ranger books. We saw bear cubs playing from a far and a snake eating a salamander, and lucked out with the best weather; the whole area is definitely starting to come alive for the season!

We finished the week off by tying up some loose ends, labeling all the kitchen items and switches at Overlook, and feeling really excited and satisfied with the progress we made. We hope to have The Overlook open for booking by mid-May.

We drove home on Friday in time for Kaitlyn’s last soccer game then grabbed dinner with friends at a taco food truck on Friday. On Saturday I meal planned and shopped and did laundry then had dinner at Danielle’s house. The weather was gorgeous and the girls got to jump into their first swim of the season!

I wore my for the first time after seeing Miranda in Charlotte on IG share it and she is 100% correct; it’s flattering, high quality, and comfortable while holding everything together. Highly recommend.

Sunday was a gorgeous out and I got a bee in my bonnet about opening the screened in porch for the season. David and I spent hours cleaning it off, sweeping, sponging it, power washing it, and sourcing new cushions. Picture coming soon once I get a throw pillow or two. I swung by Lowe’s for an outdoor rug to pull it all together and sitting out there reading Harry Potter to the girls last night was the the second best thing to happen all day… next to this steak…

I had 2″ filet mignons in the freezer thanks to the half cow we just purchased. I was really hoping not to mess up these “fancy steaks” so I really focused on my prep and, not to toot my own horn, but I absolutely NAILED IT. Here’s what I did:

• Bring steaks to room temperature. Pat dry and season liberally with salt and pepper on both sides.
• Preheat the oven to 415 degrees. Mice two cloves of garlic and 1 Tbsp finely chopped rosemary. Add it to a couple Tbsp of softened butter (or in my case it was melted because I had used it on the baked potatoes).
• Heat a cast iron to high. Add a couple Tbsp of plain butter to the skillet. Place filets in the skillet for two minutes without moving them around. Flip and sear two minutes on the other side.
• Transfer cast iron skillet into the oven and set timer for 5 minutes for medium rare.
• When the timer goes off, transfer steaks to a cutting board. Smear or pour butter/garlic/herb mixture on top while steaks rest for 5-10 minutes.

These were the best steaks I’ve ever cooked and we all savored every. single. bite. The girls don’t love chewy pieces on meat so they went crazy for this tender cut, which I told them they could only request on their birthdays. Maybe this preparation is old news to you, but if you haven’t tried it before, you must! I’m going to dream about this meal for a while…

This is our last week of co-op classes and the spring vibes are strong, as our temperatures have begun to touch 80 degrees. We’ll tie up the school year by the end of May, then go “school light” until we begin the next year in July. I think I’ve figured out our materials and curriculum for next year, so I’ll share that soon once I solidify it.

I’m feeling the sunny energy of the spring season. I hope Monday is kind to you and you find something, even something as small as cooking an excellent steak, to relish in today!