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World Nutella Day

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) solemnly declare Friday, February 5th “World Nutella Day 2010″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.  Which we do, just about every day.  We eat it on toast, spread on apple slices and [my personal fav] scooped from the jar with a spoon.  A LARGE spoon.
I couldn’t let World Nutella Day go by without blogging about Nutella, now could I? Such an auspicious occasion calls for a picture.
Now tell me, what do you see in this picture that may strike you as a little odd?  Give up?  Look at those labels – each jar is marked with initials.  At Our House, there are four teenagers who will literally FIGHT over who ate the last dab of Nutella from the jar.  The girls fight with nasty looks and slamming doors; the boys actually roll on the floor, calling each other names and then follow up with threats of destroying personal property.  Our solution?  Each kid gets his or her own jar.* Anyone caught cheating and eating from a sibling’s jar is beaten with a stick, and then forced to clean bathrooms.

Angela Pea

*The same method is used for Girl Scout cookies.  Husband and each kid gets their own box of Thin Mints. And no.  I don’t REALLY beat my children with sticks!  They do, however, clean bathrooms. Grudgingly.
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Wordless Wednesday – Self Portrait

 

Teen Daughter#2 with MY camera!

Angela Pea

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Tempt My Tummy Tuesday – Beef Stew

Blessed with GraceBeef Stew

This is a family favorite – this recipe will feed a family of six, including two teenage boys.

Ingredients:
3 pounds lean stew meat, all fat trimmed
little bit of flour, salt and pepper
olive oil
1 large sweet onion, like Texas 1015 or Vidalia, chopped
1 bottle dry red wine, merlot or cabernet work well
2 tsp oregano
1 tsp thyme
2 tsp beef stock base
1 small bag of baby carrots, or a couple of big ones, peeled and sliced
1 14oz can of petite diced tomatoes
1 lb Cremini mushrooms – sliced if they’re large, halved if they’re medium, whole if they’re buttons
2T butter
5 lb Yukon Gold potatoes
Spinach salad

Directions:

1.  Cut stew meat into smaller, bite size pieces if your butcher hasn’t already done so.  Pat dry.
2.  Dredge stew meat in flour, adding salt and pepper to taste. 
3.  In a large, heavy skillet, lightly brown stew meat in 1 T olive oil, a few pieces at a time, leaving space around them so that they brown nicely.  Use more olive oil as necessary.
4.  Transfer browned meat to crock pot. Toss your onion in the skillet with the drippings, and saute until almost translucent.  Pour about a cup of wine into skillet to deglaze, then dump onions, drippings and wine into the crock pot. 
5.  Add oregano, thyme, beef stock base, carrots and tomatoes to the crock pot, pour in the rest of the bottle of wine.
6.  Cook on low setting for 6 – 8 hours, until the meat is very tender and the carrots are soft.
7. When stew is done, saute mushrooms in butter until desired tenderness.  Stir sauteed mushrooms into the stew.
8.  Make mashed potatoes with the Yukon Golds, serve stew over mashed potatoes, with a spinach salad on the side.

Angela Pea