Friday, October 12, 2007

I just have to share this picture with you--Chunky is about double the size of the puss puss. She sure loves him--I very seldom see him go find her to lay with, but she all the time searches him out to lay down with. She almost always has to be touching him.
I had an appointment with the surgeon that sent me to get the stereotactic biopsy...the appointment was uncalled for in so many ways. I bet it was made just in case there was bad news, we would have been planning my surgery.

My best quilting buddy's mom passed away Monday while being operated on for an aneurysm. They had it repaired but she had a heart attack. They said if they had not did the operation, it was to the point of bursting?<<

I sure did not expect it, and neither did my friend or her sister. Up until this year this lady had bowled on a bowling league, she had been bitten by the quilting bug just a few years ago and was always working on something. She also worked on geneological stuff...loved her computer. She had had old computers up until recently, and she was not afraid to wipe everything out and reformat the things herself.
On to other things....I have the heat kicked on right now. I came home from Terre Haute and was just freezing by the time I got back into my jeans. (I actually put on dress pants to go to the visitation--but they had pockets!)
I have supper half made--it should be called Hungarian/Italian beef. My friend was telling me how she made it and I thought it didn't sound too good, but told her the next time she made it to call me and let me taste it. She did and I have been fixing it ever since. This is not an exact recipe--she didn't give me one. So just sort of learn to flavor it to your own liking. I do prefer chuck roasts and I try to get one without too much fat.
I cut it into 2-3 inch chunks and put in crockpot. Next pour in 15-16 ounce can tomato sauce--that is the part that made me question whether I would like it. Next I sprinkle on 1/2 to 1 teaspoon crushed red pepper, sprinkle in plenty of garlic powder, and sprinkle in italian seasonings. Then I fill the tomato sauce can about two-thirds full of water and pour on top of all. Put the lid on and set the crockpot on low and leave till it is real tender--usually 8 or 9 hours is plenty. We always have a loaf of crusty Italian bread to eat it with and just tear the bread! For me there is just something about tearing it rather than slicing it.
Several people have tried this and only one didn't care for it. She is Italian though so I am not sure if she is just used to different flavorings, or I wondered did she not cook long enough or not enough of the garlic, Italian seasonings, etc. When it starts cooking you definitely smell it.