So it’s been an interesting day, to say the least.
It started at 4:30 this morning when my daughter’s alarm went off upstairs. At about the same time I was trying to reconcile which account I’d taken $40 from…I’d picked up some items for a friend who was picking the pieces up from me today and paying me back. But where to put it? Ugh.
I crawled out of bed…grumbling, of course. Made myself a cup of tea, grabbed the bag of Cranberry Oatmeal Chocolate Chip Cookies (I’d picked up at the Farmer’s Market), and sat down with a good book. Soon I realized there just weren’t enough chocolate chips in the cookies for my taste. A hunting I will go (or went). One Hershey bar later…breaking it into rows…put the cookie on top…and…WALAA! Much better. Read more
This is the
My husband and daughter raved, and raved, and RAVED about it! You’d think they were having a spiritual experience.
Like the Heavens had opened up and the angels were singing…
So, without further ado – Read more
Sunday afternoon I found myself scoping out Allrecipes.com, trying to find a new Banana Bread recipe. I didn’t care for the one I had and I’d just cleaned out our freezer and found oodles of overripe bananas in a drawer. (I admit, some had been in there way too long so they went right into the garbage. I honestly didn’t think ripe bananas could get any worse…wrong!)
I still wound up with enough bananas to make 4 batches of Banana Bread. I did find one to try which included Sour Cream in the recipe and my family liked it! Here’s the link if you’d like to try it: Cathy’s Banana Bread . I do wish I would have put some roasted walnuts or chocolate chips (or both) in a loaf or two, but I’m sure we’ll collect more overripe bananas soon!
Actually that’s the side story… Read more
See that upper side of the Life Cereal box that has been eaten off?
It literally was shredded.
I already tossed the shreds before I thought of writing this post.
Sorry…it definitely would have been good for a laugh.
Teeny tiny little bits of cardboard.
This is the type of thing our cat, Brownie does when we don’t get up at 5 a.m. to feed her…of course she needed to open the cupboard door to get to it, but that didn’t seem to be a problem for her. Read more
It may be April 3rd, but here in Northern Minnesota it looks like December. More snow is in the forecast for tonight and with everyone’s moods low (I think we’ve hit an all new level of crankiness), I knew it was time for some comfort food. Of course, having made regular pot roast throughout the winter, I decided to make it with a twist.
I rarely make something that’s not from a recipe. I tried years ago and it was a disaster. But this time…this time…it was FANTASTIC! Of course there were a few things that I realized should have been done differently, so I incorporated those into the recipe below.
TERIYAKI POT ROAST
1 – 2-3# Beef Roast (find one that has some nice marbling – it makes the roast more juicy)
1 – Bottle of Teriyaki Sauce
4 – Golden Russet Potatoes
4-8 – Carrots, cut up (8 if you use small baby carrots)
6-8 – Brussel Sprouts
1 – Medium Onion – diced
1 – Shake of Montreal Steak Seasoning (to lightly cover the roast)
1 – gallon Ziploc Bag
Place your roast in a gallon Ziploc bag with 2/3 of the Teriyaki Sauce. Refrigerate 4-6 hours.
Brown the roast (preferable in the same pan you’ll be using in the oven). Once browned on all sides, add vegetables. Pour in 1/4 cup of water and the rest of the Teriyaki Sauce. Cover and cook at 350 degrees for 1.5 hours, remove the cover and cook another 30 minutes.
Remove roast from pan, slice and return to pan. The juices will help keep it moist. Serve with hot buttered rolls.