I'm still in a bit of a carbo coma.

We have two new TJ's in my town. I'm resisting going because omg Sunday at TJ's? Also, I spent $200 at TJs about six weeks ago, and that's just not on.

Trying to pack today for two trips: one to Alaska for 4 days for work, and then one to Joshua Tree for 2 days for fun. Erg? Too complicated for my brain!

I totally need a TJ's run. They are (have?) opened one in Queens (the borough where I live), but it's totally not subway-accessible -- I think to try to focus on the $200-a-trip shoppers! There's not so much of that in the Manhattan location where people are mostly carrying their stuff home.

Also, I have a really stupid cooking question. I have a steak, and some mushrooms, and a dry rub seasoning. Can I just put the seasoning on the steak ahead of time (how much), cook it in the cast iron skillet, and then saute the mushrooms in the same pan with butter? Or will that make weird flavors in the mushrooms? I could just broil the steak, too.

I have to teach first. Then maybe sleep. Whoops! Am late!

I'd season the steak for about 30 minutes, and cook the mushrooms in the same pan. If you're worried about the spices burning while the mushrooms are in there, just add some wine or stock & make a pan sauce at the same time.

ION, I think I need one of these. I love Eli the seltzer man, but we've been getting more and more dud bottles from him lately. Plus there's the carrying 10 glass bottles of seltzer up 4 flights of stairs every week.

Can I just put the seasoning on the steak ahead of time (how much), cook it in the cast iron skillet, and then saute the mushrooms in the same pan with butter?

yes, and it will be delicious. As for the seasoning, I usually just use kosher salt, but the rub sounds yummy.

You can totally do that, Jesse. You could also saute the mushrooms first and then cook trhe steak in the same pan. That's how I do it with chicken. I don't know that the order is important if you aren't glazing the pan or making gravy from the drippings.

My VCR thinks DST ends today. I had to unplug it to stop being confused about what time it is since I apparently can't turn the damn thing on to reset the clock.

I don't know that the order is important if you aren't glazing the pan or making gravy from the drippings.

Mushrooms release a lot of water, so if you cook them first you won't get as good a sear on the steak. Plus, cooking the steak first means you'll have tasty fond in the pan which the mushrooms will absorb flavor from.

Damn, now I want a steak.

Thanks, guys! I feel like I know how to cook, but every so often I'm doing something for the first time and don't have any sense of what makes the most sense.