Friday, February 25, 2011

Too late for second thoughts...

It occurred to me later that eating a pound of strawberries in one go might not have been the best idea ever.

Monday, February 21, 2011

It's a girl thing

I hate cramps.
Thankfully they have medicine for that.

The kiddo is finally well enough to go to school.
Thank god.

It's my own choice of course but I end up with her head on my lap when she's ill which greatly limits my ability to do housework and more importantly, pee when I need too.

I've done no cooking lately-just pulling stuff out of the freezer(weehoo for double batches!) and haven't been to the grocery store either(except for the five minute eggs bread milk run of course).

I'm looking forward to not hearing the phone ring and some no sick kid time to get stuff done.
The worry free alone time is good too.

Tuesday, February 8, 2011


Or what to do with left over pot roast.

My Pasties ;)

Preheat the oven to 350 degrees

Get the box of pie crusts out of the fridge(I just use the store brand that’s rolled) and set aside.

Shred about 2 cups of leftover pot roast and put in a large bowl.

Peel and cut up two average size rutabagas and two smallish turnips and pop them in the microwave(mine is 700watts and has a fresh vegetable button)(they don’t get done done, but tender) and add them to the meat.

Chop up an onion and cook it in butter or olive oil over medium heat til transparent and add them to the meat and veg mixture.

If you have any gravy left from the roast stir in enough to moisten the mixture without it being soupy-if there’s no gravy left don’t worry about it. Salt and pepper to taste. I use LOTS of fresh ground black pepper.

Roll out the pie crusts and cut them in half-there will be four half circles.

Put the crusts on a cookie sheet/jelly roll pan.

Mound up some meat mixture on half of the half pie crust and fold the crust over, wetting the inside edge helps it stick, and press with a fork to seal. Repeat with the remaining crusts.

If you have any filling left it can go in the freezer.

Poke them with a fork and pop them in the 350 degree oven for about 20 minutes and eat 'em up.

Careful! They are HOT and DELICIOUS!

Friday, February 4, 2011

I type

I type
So many words.
I delete them.

Is it self editing gone extreme?

I don't think so.
The act of typing, reading the words
Is enough.
Most of the stuff running through my mind
just needs an outlet
Not validation.
I type, I delete, backspace.
tap tap tap
All the action that those thoughts require


Tuesday, February 1, 2011

Gee it sure is nasty outside.

Here's a recipe to warm your insides.

Pot Roast

You will need one really big crock pot and one giant pan.

4-5lb chuck roast-if you can find one that is actually the furthest end of a TBone you will be in beefy heaven.

Salt and pepper the roast and sear it over medium high heat in the giant pan. It'll take a few minutes per side.

Put the meat in the crock pot and then de-glaze the pan with a cup or so of water, making sure to scrape up all the yummy brown bits and pour this over the meat.
Put the lid on your crock pot and set it on low.
Let it cook for about 3 or 4 hours.

Scrub and cut up:

2 good size potatoes
2 big carrots
2 stalks celery
1 medium onion
If you like-and sometimes we do-drop in some brussel sprouts too.
You'll also need one onion soup mix packet with all of the dried onions sifted out(throw them away-they're nasty trust me).

Dump all the veggies and the soup mix on top of the meat in the crock pot quickly and put the lid back on as quick as you can.

Crank the heat up to high and let cook another 2 or 3 hours.
Serve with some nice bread or wide noodles to soak up the juice.

If you're lucky you'll end up with a couple of days worth of deliciousness.