Monday, December 20, 2010
I'm not sure if we'll have time to write between now and Christmas, so I wanted to just say thanks to everyone for swinging by our blog the past 1+ year. We love your comments!
What are you doing for Christmas dinner this year? I'll be making dinner for the whole family Christmas night. I'm serving Julia Child's Boeuf Bourguignon with a nice salad and plenty of crusty bread. For dessert, I'm making profiteroles with either Peppermint or French Vanilla ice cream (and a healthy glop of hot fudge sauce for good measure). I'll report back with photos and reviews after the holiday.
Happy Holidays to you and yours. We hope you get everything you want!
Monday, December 13, 2010
Monday, December 6, 2010
Here are a few shots of how my pantry looks now:
To get my pantry looking like this, I had to do a lot of work. I...
- Took out every single thing in my pantry.
- Sorted things into three categories: keep, toss, or donate.
- Moved all the keep items onto my dining room table to be dealt with later.
- Emptied out and recycled what I could from the toss pile. We ended up with about 3+ bags of trash thanks to my pantry clean out!
- Bagged up my donation items and searched for places to donate.
- Cleaned out every shelf.
- Lined each shelf.
- Reorganized where my keepers would go.
I used to have all my canned goods on the top shelf, but have now come to the realization that that was madness. Canned goods are now lower, just below eye-level so I can better see what's in there. Pasta and grains have been moved to the top, with baking goods just below them followed by canned goods, then snacks, then cookies, then miscellaneous junk that has no better place to go.
I'm hoping to keep the pantry organized, but we'll see how long it lasts. Pantries can be scary places, but for now, I'm happy that I've tamed the chaos!
Wednesday, December 1, 2010
- Place beef, soupbone, salt, and 4 quarts water in very large kettle. Cover; bring to boiling. Skim surface.
- Add cabbage, onion,carrots, celery, green pepper, and tomatoes.
- Bring to boiling; simmer, covered, 30 minutes.
- Add other ingredients; simmer, covered 3 1/2 hours.
- Remove meat and bone; discard bone.
- Let meat cool. Cut into cubes; add to soup. Refrigerate several hours.
- Just before serving soup, skim fat from surface. Slowly heat soup to boiling. Store leftover soup, covered, in refrigerator.
So when my Mom makes this, she does not add the green pepper (thankfully); my Dad and I are not a fan of peppers. Also, I think that she uses stew meat that has already been cubed. The other nice thing about this soup is that the longer it cooks, the more delicious it gets - it also freezes well!