With a Grateful Prayer and a Thankful Heart: 11/15/09 - 11/22/09

Saturday, November 21, 2009

Remembering Sunday Dinner

Most Sundays after church we would stop home to change, pick up our BIG, shaggy dog, and drive to my husbands parents for dinner. His brother would do the same.

Now, Mom became a career lady long before it was common. She began working in the early 1940's and continued until retirement. Cooking was not her favorite thing but she had a few meals that were mainstays.
And they were delicious.

So, for my girls (and grandkids), I am recreating (step-by-step) a very typical Sunday dinner of Pot Roast. As I reminisce, I can visualize the glasses and dishes she served on, the vinyl tablecloth (always floral and blue) and the sweet basket or bowl of plastic flowers.
Fond memories.
Begin by dusting the piece of beef with flour.
It must be Rump Roast.
Brown on all sides in oil.
Don't forget the ends! Remove to a plate.
Chop up an onion or two.
Cook the onions until they look just like this.
Return the roast to the pot and add water (about 5-6 cups). Bring to a boil, reduce heat and simmer gently until meat is tender (about 2 1/2 to 3 hours) Lower and slower is the best.
Use the large Farberware pot (you know, the one from the set I have been using since my bridal shower 34 years ago)
When fork tender, remove roast to a dish.
Cover with foil.
Grab a pound of carrots... add additional carrots because everyone loves these and a pound just isn't enough.
Peel and slice the carrots into pieces that look just like this.
Scrub and quarter 4-5 potatoes.
Get your bottle of Kitchen Bouquet from the far back of your refrigerator. One bottle will last you most of your married life. You will want to add a couple of teaspoons to the gravy.
Add the carrots, potatoes, Kitchen Bouquet, about 1 tsp salt and pepper to the pot.
Bring to a boil, reduce heat and simmer until vegetables are fork tender.
Remove vegetables to a serving dish.
Since you don't have this little aluminum cup and lid that belonged to Grandmom to shake the cornstarch and water in, you can use a cup with about 6 Tbs of cornstarch and 1/4 cup of cold water. (You can also use flour to thicken but it won't make shiny gravy like Grandmom made) Stir together well and whisk it into the gravy to thicken. Cook a few more minutes.
To complete this Authentic Meal you must serve applesauce (pour straight from jar and sprinkle with cinnamon), peas (the frozen kind) and Pepperage Farm dinner rolls (ignore that these are not Pepperage Farm Brand)
Plate up and enjoy this meal straight from your childhood!
Thanks, Grandmon ~ We miss you ♥

Thursday, November 19, 2009

Show and Tell ~ Lane Hope Chest

Do you remember these sweet little hope chests? The high schools in our area gave one to each senior girl upon graduation. I received one as did my older girls ~ Abbey graduates this year and we'll see if the tradition continues.

Holy Moly... my high school pics... so 70's!Join Cindy at My Romantic Home for so many more Show & Tell Friday posts!

Folded Paper German Star Video Tutorial

 Do you recognize these folded paper stars? Many folks remember making them as a child or seeing relatives make them. You might even have one or two from long ago. Would you like to learn to make them? I'll walk you through the many steps one fold at a time.

Tuesday, November 17, 2009

Pesky Persistence of a Squirrel at the Bird Feeder

Maybe he is asking why I make things difficult for him when we both know he is going to get what he wants ~ one way or another.

Quite the acrobat!

TWD ~ Sugar-Topped Molasses Spice Cookies

This is just my forth time baking with the Dorie bakers and sadly, this time, I didn't achieve the results I was hoping for. Mine were missing the beautiful cracks and crevices that were present in the cookbook photo. They were tasty enough , slightly crisp outside, chewy inside, but were flatter than I would prefer. Dorie said the dough would be smooth and soft but I think my dough needed a bit more flour. I will give this recipe another try as I want them to come out just like the ones Dorie and other bakers made.


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