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DIY & Anything Goes Blogs Featured Blog: To Market

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BEHIND THE BLOG MAGAZINE BEHIND THE MAGAZINE

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H o w f o T d oW D n i I K Y t r a B i t h l e o W p g AS g I 15 D- ? ucc g e o l ssfu B l 0 e 1 m a D pg S I Y e h Mea T T A O g n N a s s i i Y n g o p o u l g B Try 2 Y I 0 D A y gain M 7 & 1 g p

On the forefront...

Editor in Chief: Taylor Lonigro Digital Editor: Leigh Walker Design & layout: Leigh Walker

Behind the scenes... Publisher & Business Manager: Jennifer Moreno

DIY & Anything Goes Featuring To Market pg 24 How To Make Your DIY Blog Stand Out pg 30

Advertising Sales Director: Shayna Rubin Circulation: Nicole Ellis

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D-I-ALL FEATURE To Market H

olly Abrahams is a former BECA student at San Francisco State University. During her last semester, she started To Market as a way to showcase her extensive knowledge of fashion, food, and DIY. ********** There are few meals that I find more satisfying or elegant than a steak salad. This love is a relatively new development as I use to be turned off to red meat. But I guess it’s true what they say, with age comes wisdom, and I now know the delight that comes with an occasional piece of steak.

and all have turned out pretty well. One thing I can advise on is marinade. It seems pretty hard to mess this up, but I think this one is pretty full proof.

Marinade: 1 cup oil (olive, canola, vegetable) 1/2 cup balsamic vinegar 1/2 cup red wine vinegar splash of soy sauce I am not a meat expert, so I splash of Worcestershire won’t pretend to know which squeeze of honey cut of steak to point you toward, 2 cloves of garlic but I can say I have tried this several cranks of pepper with several cuts (rib eye, flank several cranks (or a big pinch) steak, hanger steak..others) of salt BEHIND THE MAGAZINE, VOL 1 ISSUE 3

cheese. Normally I would do blue cheese, but tonight I was feeling a little creative and I made these goat cheese medallions. This is a bit of treat, but with a low-carb high protein salad like this, I think you can get away with it. In my mind, this is the perfect meal. Delicious. Easy. And yes, healthy. So long as you don’t go crazy on the cheese, the calories should fall within the 300 to 400 range, and the fat will be between 15 and 18 grams.

Other excellent add-ins are Dijon mustard, lime juice, lemon juice, brown sugar, shallots, spices and herbs.

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Once marinade ingredients are combined, pour over meat in a Ziploc bag. Try to extract as much air as possible and throw the bag in the fridge for anywhere from 20 minutes to a couple of hours. Keep in mind that if there is acid in the marinade (i.e. vinegar or citrus juice), it will break down the meat faster. No one wants mushy meat, so plan accordingly. Okay, so the rest is really easy. I buy pre-washed boxed salad greens (baby lettuce mix). Depending on my level of laziness, I will either toss the salad in a bowl with a bit of vinaigrette or put it on top at the end. It doesn’t matter. On top of the salad, aside from the steak, I like julienned carrots, thinly sliced bell pepper, baby tomatoes, and

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BEHIND THE MAGAZINE, VOL 1 ISSUE 3

illit, ut alia sitas aut mo volupta pero eum nobitia nonsernatem rehentur aut parciun totae. Et offictinci voluptibus. Unt expersperrum ratem doluptatum ut qui tem conet quias endae nim volupta porruptat fugitation poreperate non endigendis est, omnim quoditate eariatur sam volore nus volum ipis rescimi nustem la consendicate inciam, cume sum aut alibus ex et perum aut quas nonsequos enis vidit, quunt molum rectur ab ipicab ipicipid ma con peditias escit rem a isquatem voluptatem ipitatur sequaecum ulparum dipsant dolore volorit quia con rat faccab ipsandi genist, cupist, cum nost fugiae imus dollo cus, cus, volore volupta volupta tendae consedis corum conseca borese voloria am eos erruptur, vernam ressi officit am volor alique nonsequam in eaquunto que consequo quam, sust, to et fuga. Nem. Et moluptis dusciis nus. - Story by Jane Smith - Photos and blurb by Holly Abrahams, To Market

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Behind The Blog. Volume 1, Issue 3  

Behind The Blog is a magazine about the ins and outs of working and maintaing a successful blog. The magazine is primarily online with a pri...

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