As for YOP's, they didn't get a lot of attention this week as I was in my Fall cleaning mode and I committed myself to a book club (Cozy Little House) last week, online at Goodreads
It's not the book club commitment, as it is laid back and only 1 book per month, but I ordered 4 books on wait list at the library lending portion, trying to play catchup (never dreaming they would all come in at once) and 3 of the 4 came in and I have until the 30th to get them read. And of course, it's walking weather again and outside chores now that it's cooler (it was 97 the other day) and cooking some Fall delicacies such as Ed Debevik's Pot Roast which I always cook at the first sign of Fall. He has a restaurant (or did years ago) in Chicago that I ate at on a business trip and I was able to get the recipe. It is synonymous with Fall. I will share the recipe at the end of the post.....so good!
As for my projects.....
I got a little farther on my second sock. The top ribbing is done and now it's 6 inches of stockinette stitch (great for watching the games this afternoon, lol!) I have my next sock yarn picked out and need to order it. Wait until you see it....LOVE!!!
...loving this yarn
I've read Barbara Delinsky before and although I'm not into romance novels she is a good writer and
at least she portrays her female characters as having some intelligence and a life of their own.
Ed Debevic's Pot Roast (6-8 servings)
3-3 1/2 pound thick sliced beef chuck arm roast (bone in if possible but good luck finding any)
1/4 cup flour
2 tablespoons of oil
1 large onion, cut into 1 inch pieces
4 large cloves of garlic, sliced
1/2 bunch celery, thick sliced
1 1/2 teaspoons dried crushed thyme or 3/4 cup fresh sprigs
4 bay leaves
3 tablespoons tomato paste
3/4 cup burgundy or dry red wine
2 cups aujus prepared from envelope mix
1/2 teaspoon salt, pepper, crushed red pepper (be careful with the pepper or leave out, I just sprinkle a little cayenne, very little and leave it at that)
1/4 cup flour
1 1/2 cups water
Trim fat, season with some salt and pepper, coat with 1/4 cup flour. In a 4-5 quart dutch oven, brown meat on both sides in hot oil. Remove meat, add onion, garlic, celery, thyme and bay leaves to drippings in pan. Cook and stir 5 minutes or until vegetables are tender. Stir in tomato paste and wine. Simmer and stir uncovered for 5 minutes. Add aujus, salt, pepper and red pepper (if you like). Bring to a boil, add meat. Cover and bake at 325 degrees F for 3 1/2 - 4 hours. Remove meat from pan, discard bay leaves and thyme sprigs. Mix 1/4 cup flour with water ( I use a small jar with a lid and cold water and shake it like the dickens!), stir into pan. Cook and stir until thick and bubbly. Cook 1 minute more and serve with the meat.
This makes a great gravy for over mashed potatoes and I usually serve green beans with it or a vegetable of your choice. Enjoy!
Have a wonderful Sunday everyone and I'll be back to visit later after I get my roast on!