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BEHIND THE BLOG MAGAZINE BEHIND THE MAGAZINE

On the forefront...

Editor in Chief: Taylor Lonigro

Digital Editor: Leigh Walker

Design & layout: Leigh Walker

Behind the scenes...

Publisher & Business Manager: Jennifer Moreno

Advertising Sales Director: Shayna Rubin

Circulation: Nicole Ellis

BEHIND THE MAGAZINE, VOL 1 ISSUE 3 2

BEHIND THE BLOG MAGAZINEIN THIS ISSUE

D-I-What Kind of

Blog?

pg 10

How To Write A Successful

DIY Blogpg 15

My DIY Blog is NOT The Same

pg 17

DIY Means You Try Again &

Againpg 20

DIY & Anything GoesFeaturing To Marketpg 24

How To Make Your DIY Blog Stand Outpg 30

BEHIND THE MAGAZINE, VOL 1 ISSUE 3 3

D-I-ALL FEATURETo Market

H olly Abrahams is a former BECA student at San

Francisco State Universi ty . During her last semester, she star ted To Market as a way to showcase her extensive knowledge of fashion, food, and DIY. **********There are few meals that I f ind more sat isfying or elegant than a steak salad. This love is a relat ively new development as I use to be turned of f to red meat. But I guess i t ’s t rue what they say, with age comes wisdom, and I now know the del ight that comes with an occasional piece of s teak.

I am not a meat expert , so I won’t pretend to know which cut of s teak to point you toward, but I can say I have t r ied this with several cuts (r ib eye, f lank steak, hanger steak. .others)

and al l have turned out pret ty well .

One thing I can advise on is marinade. I t seems pret ty hard to mess this up, but I think this one is pret ty ful l proof .

Marinade:1 cup oi l (ol ive, canola, vegetable)1/2 cup balsamic vinegar1/2 cup red wine vinegarsplash of soy saucesplash of Worcestershiresqueeze of honey2 cloves of garl icseveral cranks of pepperseveral cranks (or a big pinch) of sal t

Other excellent add-ins are Di jon mustard, l ime juice, lemon juice, brown sugar, shal lots, spices and herbs.

Once marinade ingredients are combined, pour over meat in a Z iploc bag. Try to extract as much air as possible and throw the bag in the f r idge for anywhere f rom 20 minutes to a couple of hours. Keep in mind that i f there is acid in the marinade ( i .e. v inegar or ci t rus juice), i t wil l break down the meat faster . No one wants mushy meat, so plan accordingly.

Okay, so the rest is real ly easy. I buy pre-washed boxed salad greens (baby let tuce mix). Depending on my level of laz iness, I wil l ei ther toss the salad in a bowl with a bi t of v inaigret te or put i t on top at the end. I t doesn’ t matter .

On top of the salad, aside f rom the steak, I l ike jul ienned carrots, thinly sl iced bel l pepper, baby tomatoes, and

cheese. Normally I would do blue cheese, but tonight I was feel ing a l i t t le creat ive and I made these goat cheese medall ions. This is a bi t of t reat , but with a low-carb high protein salad l ike this, I think you can get away with i t .

In my mind, this is the perfect meal. Del icious. Easy. And yes, heal thy. So long as you don’t go crazy on the cheese, the calories should fal l within the 300 to 400 range, and the fat wil l be between 15 and 18 grams.

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- Story by Jane Smith- Photos and blurb by Hol ly Abrahams, To Market

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