CURRIED STEAK WITH SCALLION RICE AND PEAS Inspired by MarthaStewart.com
Ingredients
Out-of-town relatives who are visiting for the holidays might wonder what makes Emmett so special. But we already know the Treasure Valley is full of gems — and we don’t just mean the rocks. Here are some additional reasons Emmett and The Gem State are great. WE’VE GOT SUNSHINE On average, we have 210 sunny days per year. Compare that to 144 rainy days in Portland and we can feel pretty happy about all our free vitamin D. Directions • 1 lb flank steak, room temperature • Kosher salt and ground pepper • 3 tbsp massaman curry paste, divided • 1 1/4 cups white rice • 2 1/2 cups water, divided • 4 tbsp extra-virgin olive oil, divided
MOUNTAIN RANGES Surrounded by the Rocky Mountains, we don’t have to go far to find mountaintop winter activities. If skiing or tubing is your idea of winter fun, Bogus Basin is just a short drive away, and heading to McCall makes a fun weekend getaway. ... AND RIVERS Not only are we surrounded by the Payette and Boise rivers, Idaho is also home to the deepest gorge in North America: Hells Canyon. Take that, Arizona! • 1 bunch scallions, thinly sliced, white and light-green parts separated from dark-green tops • 8 oz sugar snap peas, trimmed and halved on the bias
GOOD CHEER Beer lovers, rejoice! Idaho is the world’s largest hop producer, and more and more people are taking advantage of our agricultural bounty by opening breweries in the Treasure Valley. Share a few of these treasures with visiting family members and their only question will be “How did we not come here sooner?”
1. Season steak with salt and pepper. Brush with 1 tbsp curry paste, and let stand 10 minutes. 2. In a saucepan, combine rice, 1 3/4 cups water, 1 tbsp oil, and 3/4 tsp salt. Bring to a boil, then stir, cover, and reduce heat to low. Simmer about 15 minutes before adding white and light-green scallions. Cover to steam. 3. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tbsp oil. Add the steak, flipping once; cook this for 7–9 minutes, then transfer to a carving board.
4. Reduce the skillet to medium heat, then add 1 tbsp oil and the remaining 2 tbsp curry paste. Cook this for 1 minute. Add 3/4 cup water and cook until reduced, about 30 seconds. Transfer to a bowl and cover. 5. Wipe skillet clean, then add remaining 1 tbsp oil. While stirring, add snap peas. Season with salt and cook this until crisp-tender, about 2–3 minutes. 6. Fluff rice before stirring in scallion tops. Slice steak against the grain, then serve with rice, peas, and curry sauce.
JOKES DAD
Does anybody know any good Groundhog Day jokes?… I feel like I keep hearing the same ones over and over again.
Sometimes February feels like it will last forever… But time Marches on.
Facts Tooth Fun
DID YOU KNOW?
Fun Facts About Groundhogs
As humans, we are born with baby teeth beneath our gums and beginning at approximately six months of age (sometimes sooner, sometimes later), those teeth emerge. Then, as children, we lose our baby teeth and our permanent teeth come in. Because we only have two sets of teeth in our lifetime, this makes us diphyodont. Other animals, like dolphins and rodents only have one set of teeth throughout their whole lives. However, some animals are polyphyodont and grow many sets of teeth! Did you know that sharks go through about 40 sets? Reptiles, such as alligators, crocodiles, and even geckos are also polyphyodont! How Many Sets Of Teeth Do You Have?
Did you know that groundhogs are part of a large ground squirrel animal group known as marmots and are also known as a woodchuck or a whistle pig? These rodents can grow to be 25 inches long — that's over two feet — and can live up to 10 years if well cared for in captivity. Legend has it that Punxsutawney Phil, our famous Groundhog Day friend, is over 125 years old! All winter long, groundhogs hibernate in burrows and because they are so dormant, come this time of year, they tend to lose roughly half of their body weight. However, during the spring and summer months, they munch away on insects, wild berries, vegetables, crops, and succulent plants!
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