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
- Preheat oven to 400. Saute the onions and green bell pepper in canola oil about 5 minutes.
- Add the tomatoes and garlic and cook 10 minutes until liquid has evaporated.
- Add the bay leaf, rosemary, salt and pepper, parsley, capers and gravy.
- Spread on the bottom of an 8x8 baking dish. Slay sliced beef on top, enough to cover.
- Sprinkle the breadcrumps over the beef and drizzle butter over. Cook 15 minutes.