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Yep, it's fall, all right.......
The past few weeks, my wife and I have been craving (and eating) more "comfort food" -- pasta, down-home-on-the-country-farm food (e.g. Bob Evans), meatloaf, soup, etc. It's definitely a sign that the days are getting shorter and the weather is getting colder.
Three weeks ago, we made goulash using my wife's family recipe. (It's actually her grandmother's recipe.) We used the slow cooker, aka the crock pot, that was given to me by my sister. Unfortunately, I had too much water in the recipe this time, which made it taste bland.
I've cooked other things in the crock pot -- spaghetti sauce using my grandmother's secret family recipe, corned beef brisket, chili (although it's been a while), apple cider with mulling spices (yum!). I'd like to try cooking beef stew in it, although I'll admit I've never been that crazy about beef stew. Does anyone have a good recipe I can try?
Of course, the advantage to cooking a large batch of something on the weekend is that I can refrigerate or freeze any leftover portions for later eating, sine I don't often have time to cook on the weeknights. I like to reuse the Versatainers that one of the local markets use for their take-home items. They stack better than Ziploc bags. I also like to reuse the plastic pint-sized or quart-sized containers that some Chinese restaurants use for their soups. (Update: Newspring makes them too! They're called Delitainers.)
Next weekend -- not this weekend, but the one after that -- the clocks go back an hour (unless you live in Indiana or parts of Arizona). From that day until about Groundhog Day, I go home from work in the dark. That's one of the most depressing things about the season.
Three weeks ago, we made goulash using my wife's family recipe. (It's actually her grandmother's recipe.) We used the slow cooker, aka the crock pot, that was given to me by my sister. Unfortunately, I had too much water in the recipe this time, which made it taste bland.
I've cooked other things in the crock pot -- spaghetti sauce using my grandmother's secret family recipe, corned beef brisket, chili (although it's been a while), apple cider with mulling spices (yum!). I'd like to try cooking beef stew in it, although I'll admit I've never been that crazy about beef stew. Does anyone have a good recipe I can try?
Of course, the advantage to cooking a large batch of something on the weekend is that I can refrigerate or freeze any leftover portions for later eating, sine I don't often have time to cook on the weeknights. I like to reuse the Versatainers that one of the local markets use for their take-home items. They stack better than Ziploc bags. I also like to reuse the plastic pint-sized or quart-sized containers that some Chinese restaurants use for their soups. (Update: Newspring makes them too! They're called Delitainers.)
Next weekend -- not this weekend, but the one after that -- the clocks go back an hour (unless you live in Indiana or parts of Arizona). From that day until about Groundhog Day, I go home from work in the dark. That's one of the most depressing things about the season.