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Monday Musings
February 22nd, 2010 09:26 pmTreadmill = 15 minutes
More melting going on outside with temperatures staying above freezing longer. Today some rain set in; hopefully flooding will not be an issue. The yard here will be spongy for weeks I am sure.
The Harley-Davidson dealership sent back an odd auto-responder email that I am going to call and check out before I resend my information jut to make sure it is legit. Even without out counting them though, I was able to send out four resumes last week.
No word from my attorney on the invoice issue, I will most likely write her back again tonight. I don't want to bug her but I also do not want to delay payment.
I did, however, hear from the mortgage at Chase who is going to talk with his supervisor and see what sort of refund he can get for me - if any. I'm not too hopeful.
The brisket that I cooked in the crock pot came out VERY yummy!
The recipe:
Ingredients:
* 4 lbs. beef brisket (NOT corned)
* 4 cloves garlic, minced
* 2 Tbsp. ketchup
* 1 Tbsp. red wine vinegar
* 1 Tbsp. brown sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 onions, thinly sliced
* 2 Tbsp. flour
* 1/3 cup water
Preparation:
Place onions in bottom of slow cooker, then place brisket, fat side up, on top of onions. Sprinkle garlic on top. Combine ketchup, vinegar, and brown sugar in small bowl and then rub into beef. Add enough water to coat the bottom of the cooker. Cover crock pot and cook on Low 8-10 hours.
For gravy, remove brisket from the slow cooker place on serving plate, and cover tightly with foil. Turn crock pot temperature to High. Mix flour with 1/3 cup water, add to crock pot, and bring to a boil, stirring frequently with wire whisk.
Notes: I only used one onion and did not measure the salt and pepper. When it came time to do the gravy, I used whole wheat flour and my hand blender (after 8 hours on low, the juice was pretty hot enough so I did not bother to with setting the crock pot to high).
More melting going on outside with temperatures staying above freezing longer. Today some rain set in; hopefully flooding will not be an issue. The yard here will be spongy for weeks I am sure.
The Harley-Davidson dealership sent back an odd auto-responder email that I am going to call and check out before I resend my information jut to make sure it is legit. Even without out counting them though, I was able to send out four resumes last week.
No word from my attorney on the invoice issue, I will most likely write her back again tonight. I don't want to bug her but I also do not want to delay payment.
I did, however, hear from the mortgage at Chase who is going to talk with his supervisor and see what sort of refund he can get for me - if any. I'm not too hopeful.
The brisket that I cooked in the crock pot came out VERY yummy!
The recipe:
Ingredients:
* 4 lbs. beef brisket (NOT corned)
* 4 cloves garlic, minced
* 2 Tbsp. ketchup
* 1 Tbsp. red wine vinegar
* 1 Tbsp. brown sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 onions, thinly sliced
* 2 Tbsp. flour
* 1/3 cup water
Preparation:
Place onions in bottom of slow cooker, then place brisket, fat side up, on top of onions. Sprinkle garlic on top. Combine ketchup, vinegar, and brown sugar in small bowl and then rub into beef. Add enough water to coat the bottom of the cooker. Cover crock pot and cook on Low 8-10 hours.
For gravy, remove brisket from the slow cooker place on serving plate, and cover tightly with foil. Turn crock pot temperature to High. Mix flour with 1/3 cup water, add to crock pot, and bring to a boil, stirring frequently with wire whisk.
Notes: I only used one onion and did not measure the salt and pepper. When it came time to do the gravy, I used whole wheat flour and my hand blender (after 8 hours on low, the juice was pretty hot enough so I did not bother to with setting the crock pot to high).
