It's been a week since I last blogged, and we've just been getting back into the swing of things. Both Nathan and Gracie have had croup, I have had some nasty sinus cold thing going on and with all that we've still been trying to make this house a little more homier.
- Major kudos to Lowe's.... we bought our area carpets there this past week and paid a pretty nice penny. Then the next day I found out that they give 10% military discount ALL the time! So, over the weekend I went back with my receipt and they honored it... and to say thank you to them I bought some more stuff!
- So, finally these white walls have some curtains draped along the windows... now to clean and get you all some pictures. I think that my children have taken over the house because it is a mess lately.
- Gracie showed her mommy side. And no I don't mean the cuddly, loving side that she shows her babies. I'm talking the temper side that I know she got from her mommy... because I surely remember the time when I would loose my temper and throw things. Gracie got mad at Nathan for taking her crackers away from her and picked up my patriotic American Angel and chucked it across the living room, breaking it in half. Her face was an immediate frown.
- And finally, when I was in New York last I attended a Ladies Church function with my mom and got a new cook book as a gift. Bryant is tired of eating the same old every day for lunch and asked me to cook him a roast so that he could take some roast sandwiches to work. So, I tried the new roast recipe out of my new cook book and mmmmmm.... it is good.
New Old Fashioned Pot Roast
1 chuck roast (4 to 5 pounds)
3 medium- size onion, sliced
2 cups already-peeled baby carrots
8 medium sized potatoes, peeled and quartered
1/2 cup ketchup
1/4 cup red wine vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 teaspoon salt
3 tablespoons fresh rosemary leaves or 1 tablespoon dried rosemary
Mix ketchup, vinegar, water, Worcestershire, and salt in small bowl. Place roast and vegetables in 5- quart or larger slow cooker. Pour sauce mixture over roast and vegetables and sprinkle with rosemary. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
**** I only used 1/2 of a large sweet onion, and did not use potatoes and carrots since we wanted to shred this and use it for sandwiches. I also cut back my rosemary, to 1/2 tablespoon for dried rosemary (our preference).****












