Sunday, April 17, 2011

Playing Catch-up



We've been fairly busy this past month, using our weekends to work out elaborate meetings with friends to share our news. I don't even want to tell you how long it's been since I've folded laundry. Since next week proves to be another busy one with Passover about to begin tomorrow night, we used today to get really caught up.

I made a bunch of relishes (tomato, coleslaw, and mustard slaw) for some healthy veggie Passover snacks. I cut up fruit and tupperized it for easy snacking. I made our lunches for tomorrow and dinner for tonight. Thatboy vacuumed and did dishes. And of course, I folded laundry.

Of course, we took some time out to head to the beach. Since it was so lovely yesterday. But, as a surprise (or not) it was cold and windy at the beach. So I sat, wrapped in a sweatshirt and windbreaker while Thatboy fought some choppy waves.

It was great to get caught up, since tomorrow morning we're going to start falling behind again. With dinners Monday, Tuesday, and Wednesday night, I'm really not going to be seeing much of my home until Thursday. And of course we leave Friday for Easter with the Inlaws. Can I tell you I'm already looking forward to May?

With the dip in weather, I wanted something warmer for dinner, which gave me a chance to use those tomatoes and green bell peppers I picked up at the farmer's market last week.


Gratin of Beef (From the Fannie Farmer Cookbook)
1 onion, chopped
1/2 green pepper, chopped
1 Tbsp canola oil
1 tomato, peeled and chopped
1 clove garlic, minced
1 bay leave
1 tsp rosemary, chopped
salt and pepper
1/4 cup parsley, chopped
1/2 Tbsp capers
1/5 Tbsp gravy
sliced roast beef
1/4 cup bread crumbs
1 Tbsp melted butter
  1. Preheat oven to 400. Saute the onions and green bell pepper in canola oil about 5 minutes.
  2. Add the tomatoes and garlic and cook 10 minutes until liquid has evaporated.
  3. Add the bay leaf, rosemary, salt and pepper, parsley, capers and gravy.
  4. Spread on the bottom of an 8x8 baking dish. Slay sliced beef on top, enough to cover.
  5. Sprinkle the breadcrumps over the beef and drizzle butter over. Cook 15 minutes.

8 comments:

  1. Go to give "the bump" what they want. No doubt baby will be well fed in the womb.

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  2. The gratin sounds wonderful. It is perfect family food and I'll wager its delicious. Much on North America was raised on food from the FF Cookbook. I hope you have a great day. Blessings...Mary

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  3. I am cracking up about your poppy seed comment with the truffles. Picture skills need to improve! The gratin sounds great. You taught me a new word ... tupperized. Can't wait to use it. Enjoy your holidays.

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  4. I guess this is the problem with easter and passover being so close together this year! Good luck with all of your family meals and traveling!

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  5. You know...I don't get the point of folding laundry since you're gonna unfold it soon anyway. I rarely fold mine!

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  6. I've been struggling to play catch-up as well this week. Never seems like there is enough time!

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  7. happy Passover and Easter to you and your family!! It's going to be a busy work for you. Enjoy your time with family.

    Velva

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  8. I still go to the Fannie Farmer cookbook when I need something wonderfully traditional. The gratin was a grand choice - of course, I love anything with the word "gratin" in it. And I would be most pleased to walk a chilly beach in a sweatshirt.

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