I started posting Good Morning,which it was when I first got on here. It is 12 PM right now as I write this.
So Good Morning, Good Afternoon, Good Evening and Good Night.
Did I get everyone?
The internet is working AT THE MOMENT so I am taking advantage of it.
How is everyone this Sunday?
It is another Beautiful day here in Florida. Crisp and Sunny out. Maybe it can start drying up a bit.
Danny’s been off since Tuesday at 4PM and it’s been great. Now I am ready for him to go back to work so I can get back to work here. The blog is needing my attention. The house is needing a little TLC.
I have new books to read and a couple of new Bible Studies starting tomorrow. Lot’s of things going on that I need to share.
Who Have YOU HUGGED TODAY?
Tap on the photos if the comment doesn’t show. Grrrr.
Rediscover Sunday, family time, and POT ROAST
From Sarah:We are having Southern Chicken and Dumplings tonight instead of my Northern Version with fluffy dumplings and carrots, celery and onions.
Sunday Pot Roast
- 3-4-pound boneless chuck roast
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- Salt and pepper
- 1 16-ounce can crushed tomatoes
- ¼ cup dry red wine
- 1 ½ cups beef broth
- 2 medium onions, quartered
- 3-4 garlic cloves, roughly chopped
- 2 cups baby carrots
- 5-6 red skin potatoes, quartered
- 1 ½ cups sliced button mushrooms
- 2-3 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 2-3 bay leaves
Season the entire cut of beef with salt and pepper. In a large Dutch oven (with lid), heat the 2 tablespoons of extra virgin olive oil (on medium to high heat). Sear the meat on all sides until a nice brown crust is visible on the outside. Add the wine first and then the beef broth and crushed tomatoes. Evenly distribute the vegetables and herbs around the roast. Drizzle with a bit more extra virgin olive oil and season with additional salt and pepper. Cover with lid and reduce heat to very low. Cook for about 3 ½ to 4 hours (basting every 30–45 minutes with juices from pot) until beef is tender.
Carefully remove roast from pot and slice on a cutting board. Remove herbs and discard. Arrange sliced roast and vegetables on a large platter and serve with the juices from the pot.
Or the snow.
Old-Fashioned Sunday Dinner
Sometimes a good, old-fashioned Sunday dinner is just right to round out the weekend.
|Take time this weekend to get the family together for an old-fashioned Sunday dinner. Whether you plan a midday or early evening meal, slowing down with good food and good company is a grand way to celebrate the importance of family.
Gather the Family
I miss family dinners and friends getting together.
I miss children. Laughter. Kids playing.
Their hugs and kisses.