Well, I WAS going to try to keep up with this blog. Guess what...
Anyways, a month later:
We spent the weekend getting most of the new kitchen settled. I love it..it is so light, scenic and clean!
It took us one whole day to get two appliances moved, set up and cleaned..but..tonight I was able to get crushed ice (never had the option before!) out of my CLEAN and relocated refrigerator and made Maple Pot Roast on my stove! What a joy to have light, running water and a dishwasher all in the same room!
The Mennonite company will be returning to finish putting up the upper cabinets and then we will only have cam lights, moldings and major unpacking of dishes to do!
Tonight, my legs ache from somethingorother and my eyes are going shut so I will sign off.
Here is the new pot roast recipe I tried. Yummy!
Maple Pot Roast
2 Servings
Prep: 15 min. Cook: 2 hours
Ingredients
3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
1/4 cup orange juice
1/4 cup maple syrup
4-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
8 fresh pearl onions, peeled
1 large potato, peeled and cut into 2-inch pieces
Directions
In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices. Yield: 2 servings.
Anyways, a month later:
We spent the weekend getting most of the new kitchen settled. I love it..it is so light, scenic and clean!
It took us one whole day to get two appliances moved, set up and cleaned..but..tonight I was able to get crushed ice (never had the option before!) out of my CLEAN and relocated refrigerator and made Maple Pot Roast on my stove! What a joy to have light, running water and a dishwasher all in the same room!
The Mennonite company will be returning to finish putting up the upper cabinets and then we will only have cam lights, moldings and major unpacking of dishes to do!
Tonight, my legs ache from somethingorother and my eyes are going shut so I will sign off.
Here is the new pot roast recipe I tried. Yummy!
Maple Pot Roast
2 Servings
Prep: 15 min. Cook: 2 hours
Ingredients
3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
1/4 cup orange juice
1/4 cup maple syrup
4-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
8 fresh pearl onions, peeled
1 large potato, peeled and cut into 2-inch pieces
Directions
In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices. Yield: 2 servings.
