The magazine supplement in today's paper has a recipe using flank steak (London Broil) that sounds good. Guy Fieri's Bloody Mary Flank Steak 4 to 8 servings Prepare ahead 1 cup tomato juice (V-8 preferable) 1/2 cup vodka 1 tsp. sea salt 1 tsp. freshly ground black pepper 1 tsp. hot sauce 1 Tbsp lemon juice 1 Tbsp Worcestershire sauce 2 garlic cloves, crushed 1 tsp. onion powder 1 tsp. celery seed 1 Tbsp prepared horseradish 4 Tbsp. olive oil 1 lb. flank steak In a large bowl, thoroughly mix all ingredients except the flank steak. Pour half of the marinade into a 1-gallon resealable plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 hours and up to 24. Pour the remaining marinade into a saucepan over medium-high heat, bring to a boil and simmer until it is reduced by half, about 10 to 15 minutes. Season to taste. Preheat grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off excess with paper towels. Grill or pan-sear both sides, then lower the heat to medium and cook to medium rare, about 8 to 10 minutes. Let the steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias, against the grain, and serve with the reduced marinade. If desired, garnish with cut celery stalks and leaves and grilled tomatoes. Here is a link that might be useful: Guy Fieri's Bloody Mary Flank Steak

This is tough, I go through this with my kids, too. DD is 7 and involved in gymnastics. She loves doing, is very proud of learning a new skill, and enjoys the company of the other little girls (girls of the same mold, who would all rather be upside down). She does go 4 hours/week, which seems like a lot for a 7 y/o. So some days she balks. Like a kid, she lives in the moment. So when she pouts and claims she doesn't want to go anymore, I question her sincerity. When I tell her "next month we'll move you to the class that only goes once/45 minutes a week." Then she cries, "Noooo!" I think she's even conflicted inside, it's a lot of time to give up, she gets tired, but she'd really miss gymnastics if it wasn't in her life anymore. It's hard to know if what they say in the moment truly reflects what they think and feel. I agree with talking with the boys individually so one does not influence the others. They are getting to the age where they have different interests. I also think it's good for siblings to have their own "thing," something they feel good about without comparisons to each other. Listen to what they say, and ask questions to get at the heart of what they think. I'd ask them what they think they'll be doing if they don't play baseball. Have they mentioned another sport/activity they want to try? Or do they just see it cutting into their video game time? I do agree, though, that if the committment has already been made for this season, that I'd probably make them finish the season, especially considering you are counted on as a coach. My 10 y/o DS does taekwondo. That came about 18 months ago after he rejected every team sport we tried for him. And I said "you need to do something besides video games" and started suggesting more individual activities, also suggested art classes and golf or tennis lessons. He has moods when he can't wait to go, and moods when he doesn't want to go. That frustrates me b/c I know once he gets there he has a great time, it's just getting him away from he's doing to leave the house. My oldest, 13 y/o plays hockey, roller and now starting ice. Not my pick of a sport, as DH and never followed hockey and knew nothing of it (but found out it's kind of expensive!). He loves it and saves his own money for some of the equipment. I *never* have to drag him out the door. He is always ready and waiting at the door saying "Mom, I want to get there early!" I think he'd walk if he had to, and it's 6 miles one way, carrying a bag that I'm guessing weighs 35 lbs. I think that is his age, just more mature than the younger ones who live entirely in the moment.

The top sirloin roast is also one of my favorites. I'll be having a 12-14 lb. roast cut for me next weekend. I'll dry age it until Christmas, at which time it will have lost about 2-3 lbs. I'll sear it, douse it with Kosher salt and freshly ground black pepper and slow roast at 200F until medium rare. Served with a demi glace drizzle and a fork, it's one of my favorite meals of the year. I hope to chronicle the whole process here/on my food blog.

In the early days of our marriage (30+ years ago), DH and I both loved a good top sirloin steak. Back then, we could only afford to eat out once in a blue moon, but when we did, we got tender, juicy, tasty top sirloin steaks at restaurants. During his years in the military, we were able to buy ones that were every bit as good at the Post Commissary, which DH cooked on the grill. Yum! About 15 or so years ago, though, we began noticing the change in quality and taste so many of you have mentioned. Since then, whenever we eat steak (which is becoming more and more once in a blue moon), we either use BOGO restaurant coupons or DH buys them on sale at a regional grocery which sells the best meat in this area. But we no longer eat top sirloin. Now we eat ribeyes (my fave) and New York strips (his fave). Since I've begun marinating them with Montreal steak seasoning (which I get at big discount at BJ's warehouse store), they actually taste better here at home (DH cooking them on the grill) than at restaurants!