Three F’s for this Fabulous Friday.
This is the demon’s new favorite lounging area. He snuggles right in between the cushion and the back of the davenport.
I can’t bear to make him move. He’s too darn cute.
Look at these beauties – from my mother-in-law’s yard.
They are dreamy. The hydrangeas in my yard have never bloomed. I’m bitter.
Finally, another new recipe we tried, because we had a beef roast in the freezer that we wanted to use. This is a good meal for a weekend, since it takes all day in the oven. However, I think it could also be easily translated into the Crock Pot.
French Beef Dip
Adapted from Pampered Chef – Recipes for your Pampered Chef Deep Covered Baker
3-6 lbs. Boneless beef (any cut)
3 cans beef broth
1 pkg. onion soup mix
2 cans or bottles of beer
1 tsp. Dried or minced, fresh garlic
Put all ingredients in a covered baker and cook covered at 200-250 degrees at least 6 hours, until meat shreds and is very tender. Serve with your choice of cheese (we like mozzarella) on hoagies (or hot dog buns, if you are classy like us).
I’m heading to Kansas City to meet up with my college roommates. I’ve not seen Ali in 6 months or Lynne since my wedding. Saying I’m excited is an understatement! Hope you all have a great weekend, too.