NATHAN's Room


Oh, and Gracie took this picture for us! I think she did pretty good.
Today I'm gonna finish showing you around the downstairs of our house. For obvious reasons I'm leaving out pictures of the bathrooms, because well... we all know what a bathroom looks like. Just imagine a pretty shower curtain and some colorful bath rugs and vwa-la, you have our bathrooms!
You really can't see the kids' bookshelf, but it's there in the corner behind their table along with their mega blocks and remote control dinosaur.




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.
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).****