ON THE BRIGHT SIDE
MARCH 21ST, 2010
It's SUNDAY!
There are just 2 weeks of Lent left now and then we’ll be celebrating Easter. The last 4 weeks have gone by quickly. What with all there has been to do with work it has made the days fly by it seems. The arrival of a new grandson and birthday celebrations took away some of the gloom of wintry days.
Now that Spring is here I’m sure the days will continue to speed by as when the nice weather comes there is always so much more to do inside and out. I’m thankful winter is over and grateful for the longer days of light.
Today is my day of R & R which is badly needed for sure. I’ll be going to church later this morning and then returning home to get everything done in readiness for another work week.
I do hope your day is blessed with some of that wonderful R & R too!
THINKING
My God, in You I take refuge
Psalm 7:2
Today: Be still and know that God is with you. Right here, right now
NEW IN THE KITCHEN
SUNDAY ROAST
This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.
Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
corn starch
Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Serves 4-6.
gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat.
Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste.
PRAYERS
This day is full of beauty and adventure,
help me Lord to be fully alive to it all.
During this day, may I become a more thoughtful person,
a more prayerful person, a more generous and kindly person.
Help me not to be turned in on myself but
to be sensitive and helpful to others.
Let me do nothing today that will hurt anyone,
but let me help at least a little,
to make life more pleasant for those I meet.
When night comes, may I look back on this day without regrets;
and may nobody be unhappy because of anything
I have said or done or failed to do.
Lord God, bless this day for me and all of us.
Amen
Please pray for God's protection of
our troops and HIS wisdom for their
commanders.
Lord, hold our troops in
your loving hands.
Protect them as they protect us.
Bless them and their families for the
selfless acts they perform for us
in our time of need. I ask this in the
name of Jesus, our Lord and Savior.
GOD BLESS YOU ALL!
AROUND HOME
Some people dream of owning a second home. A vacation spot near the beach or ski slopes. I do own a 2nd home and that is my camper which is located in a campground on a shady hill side.
It is my vacation spot and hopefully I’ll be able to enjoy that little place in the woods for a few more years to come. The joy of the outdoors when the weather is nice is something I can feel at home. I really don’t need to travel away to my wooded spot to feel the effects of the sun or shade. That is not why I choose to have this 2nd home.
I wanted it so that I could enjoy more family time with my family. 2 of my children also camp right next door to me and many of them come for visits. I wouldn’t like or have this home away from home if it were not for them.
After a weekend spent with some of my family I’m am more and more aware of just how much I’m looking forward to enjoying another delightful season on the hill. Hopefully more of my family and friends will be joining me there too.
FAMILY
It is good to realize that if love and peace can prevail on earth, and if we can teach our children to honor nature's gifts, the joys and beauties of the outdoors will be here forever
Jimmy Carter
Having a family that grew up enjoying the outdoors I know that my children are doing just that, teaching their children about the wonders of nature and all the gifts it gives us.
COUNTING THE DAYS
There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle
Albert Einstein
92 DAYS UNTIL SUMMER !
26 DAYS UNTIL CAMPING SEASON BEGINS
15 WORKING DAYS UNTIL MA RETIRES
Keep looking ON THE BRIGHT SIDE of things.
A little smile, a word of cheer,
A bit of love from someone near…
Love,
ma
Pictures today were taken in August 2009
1 comment:
I almost always slow cook my beef. They can have all the rare roasts they want and I love my steak rare, but a slow roast is just divine!
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