So back to my conversation with one of the neighborhood mommies. She is wonderfully eloquent, is able to raise 5 children beautifully and is one of the nicest women around (she's Dodi's neighbor, and so all of the other neighborhood mommies will certainly vouch for what I have just said)....but here is her only flaw...SHE HAS NO BLOG! She reads all of ours...she's even peeked at our virtual neighbor in Australia, Danielle and enjoys her blog. I pointed out that former neighbor has even started a witty blog, which she has also read a time or too....This neighbor feels she has nothing to say that would interest us...but I have yet to have a conversation with her that was uninteresting. So Mrs. Kravitz (look you can even use that for your blog name), come join us! And while I'm in the mood for telling people what to do (unasked, by the way...but I'm so good at it...why don't people ask for my opinion more often?)...Danielle, we all think you are lovely and want you to leave your red neck neighbor and come move into our neighborhood...the house next to Dodi (and also close to Mrs. Kravitz and across the street from Colleeno, across the park from Martha and just up the hill from me) is still on the market!
And now for a housewifey thing to do, I'm going to share another recipe...don't worry, no hidden veggies. It's one of those ones that are great to give to people when they have babies, or someone dies, someone moves, or when someone is down, it's simple and freezable and it's in a crock pot so your house smells great, warm and homey.
French Dip
2 lbs beef top round roast, trimmed
1 can of beef broth and enough water to equal 3 cups
1 cup of Yoshidos Gourmet Dipping Sauce (you can also use tereyaki sauce, but I prefer the Yoshidos)
1 sliced sweet yellow onion
1 tbs rosemary
1 tsp dried thyme
1 tbs garlic powder
1 bay leaf
salt and pepper to taste
Hoagie rolls
Place ingredients (except rolls --duh) in slow cooker/crock pot (or double bag in freezable Ziploc bags and freeze, or take to someone to put in their own crock pot).
Cover and cook for 5-6 hours on high, 8 hours on low
Remove meat from broth, thinly slice (keep warm)
Pour broth in small bowls, serve beef on rolls and dip in broth.
I shred the leftover meat, warm it up with a bottle of barbecue sauce the next day and then we have bbq beef sandwiches...but we only have a family of four so we can do that...
Enjoy!
I am now off to plant the above...and maybe, just maybe I may crack open my book and study a bit.















