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Monday, August 18, 2008

Menu Plan Monday: August 18

Happy Birthday to Jerome! Happy Birthday to Jerome! Happy Birthday Dear Jerome! Happy Birthday to Jerome!

Today is Jerome's second birthday. He had no preferences for his birthday meal, so I am making something I think he will like well and that is relatively easy to eat.

Two Great Things About Jerome
1. His delight and joy, which are contagious.
2. His good manners. It always surprises and pleases people to hear him ask for something pease or say scusing or thank you much.

We did have a meal given to us last week, and had a, well, not unexpected, but forgotten visit from a priest who was in the area. For some reason, I thought he was coming this week, instead of last week. So, there are some repeats for both this week and next week in the works.

Italian Beef
Olive Oil
4 pounds Beef Round Roast
Kosher Salt
Freshly Ground Pepper
1 cup beef broth
7 cloves garlic
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon granulated garlic

Season beef roast liberally with salt and pepper. In a large skillet, brown the beef on all sides in the olive oil over medium high heat.

Place roast in large crockpot with whole, peeled garlic cloves all around the meat. Deglaze the skillet with the beef broth, scraping all the bits from the bottom of the pan.

Sprinkle the oregano, basil, pepper flakes, salt and granulated garlic over the meat. Pour the liquid and all the bits from the skillet over the meat. Cover and cook on high for 4 hours.

Put the crock in the refrigerator overnight.

To serve: Slice meat thinly and heat in the defatted broth in a pan on the stove. Pile on crusty rolls with sauteed onions and peppers and pass the broth to dip the sandwiches.

What is on your menu this week?

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The Crockpot Gyros sounds great! I'm bookmarking those for a future meal plan! thanks!
Thanks for visiting my blog. I hope you enjoy the pizza.

I'm going to bookmark that jalfreezi recipe, it looks tasty.

I made the sausage soup, only I used chicken stock, and boiled up all the liquid intentionally, so that I had more sausage pasta -- I LOVE it. It sticks to your ribs, too, wow. Good, solid food, that I will remember this winter!

This week, I know I'm going to make broccoli & cheese quiche (both the eggs and the cheese are getting ahead of me, so I think this is a great solution) and a pasta with summer squash.
What happened to the little toddler we left behind??? Stop feeding those kids so they won't grow up so fast.

Happy Birthday to Jerome!!

~Love, Becky
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