Wednesday, September 22, 2010
For Wednesday, September 22nd, 2010
Celebrate who you are.
You Know You Are Living in 2010 When…
1. You accidentally enter your PIN on the microwave..
2.. You haven’t played solitaire with real cards in years.
3. You have a list of 15 phone numbers to reach your family of three.
4. You e-mail the person who works at the desk next to you.
5. Your reason for not staying in touch with friends and family is that they
don’t have e-mail addresses.
6. You pull up in your own driveway and use your cell phone to see if anyone is
home to help you carry in the groceries.
7. Every commercial on television has a web -site at the bottom of the screen.
8.. Leaving the house without your cell phone, which you didn’t even have the first 20 or 30 (or 60) years of your life, is now a cause for panic
and you turn around to go and get it.
10. You get up in the morning and go on-line before getting your coffee.
11. You start tilting your head sideways to smile. : )
12 You’re reading this and nodding and laughing.
13. Even worse, you know exactly to whom you are going to forward this
14. You are too busy to notice there was no #9 on this list.
15. You actually scrolled back up to check that there wasn’t a #9 on this
Since the autumn season has arrived I'll share a recipe today for Slow Cooker Beef Stew
4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil
2 large onions, diced
1 6-ounce can tomato paste
1 cup dry red wine
1 pound (about 4 cups) potatoes, cut in 2 inch pieces
1/2 pound baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
- Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
- Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
Sometimes it's nice to be proven wrong.
HAPPY FALL Y'ALL!
A bit of love from someone near…