Wednesday, October 27, 2010

I need an intervention!

I'm an addict.

Its not alcohol or drugs.

Its not even food.

Its my iPad! And more specifically Spider Solitaire.

It has me deep within its grasps!

I steal away for a few moments at a time for my fix, which I can conveniently turn off on the iPad and start up again in the exact spot where I left off.

Its a dangerous habit that I must warn you of.

I am now displaying symptoms of carpal tunnel syndrome in my right hand which can only be attributed to the addictive Spider.

Friday, October 8, 2010

Beef is good!

For the last few months, we have been buying our meat from a local farm. In the "organic world" this is known as CSA (community supported agriculture). Yes, I've gone a little granola--we eat only organics and buy locally grown meat. I will not stop shaving my legs and using deoderant, though!

Usually, each month we receive 1 big chuck roast with our meat order. So, I've been looking for a yummy pot roast recipe, and I think I've found it! I adapted it from Paula Deen's recipe. When you top it with the gravy it makes, it will rival any Cracker Barrel pot roast! Enjoy!

Amber's Pot Roast

Ingredients:
1 (3 to 4-pound) chuck roast (mine had bones)
Garlic salt, to taste
Seasoned salt, to taste
Black pepper, to taste
2 tablespoons vegetable oil
1 medium onion, thinly sliced into wedges
3 cloves garlic, crushed
2 beef bullion cubes
1 (10 3/4-ounce) can cream of mushroom soup (I actually used the Family-sized can and had a TON of gravy)
2 tablespoons steak sauce (I had Heinz 57)
1 cup water

Directions:
Preheat oven to 350 degrees F.

Rub seasoned salt, garlic salt and pepper into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat. Combine the mushroom soup, water, steak sauce and beef bouillon into a bowl. Pour over the roast. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Let it cool for a few minutes before you try to slice it. Cover it it the gravy in the pan....YUMMY!

Thursday, October 7, 2010

Giving the people what they want

Give me a break!

I've been a little busy lately. You know, going to Indiana to pick up my new car (thanks to a generous gift from my uncle!) 2 weekends ago. We had 1 night at home and drove to Ohio for a visit to Garrett's new neurologist for 3 days (which was great, by the way). While there, we saw a cardiologist, a registered dietician, a physical therapist, a neurologist twice, a social worker; had a DEXA scan, had 11 vials of blood taken, had an EKG and an echocardiagram. We also visited 3 museums on our off day!

Once we got home, we had 1 night at home and then went camping with some sweet friends!

I was also asked to write a little something about Garrett for 1 of the local churches...talk about exhausting. I cried all stinking day trying to write it!

I've made Charlotte a cute outfit in this time, cleaned a disgustingly dirty house since we've been traveling so much, and ordered drugs from Europe!

Whew! It has been a little crazy. (For the record, Garrett's new meds are not FDA approved and thus have to come from Europe...we are not importing anything that Granny wouldn't approve of!)

My friend, K (you know who you are), was aching for a Recap, so here you go! I'm waiting for your blog to show up any day now!

Who says a stay at home mom doesn't work?