![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
so, when I met my spouse, and we were in the getting to know you phase, I said, do you know Crowded House and he said, yeah, I love them! And 22 years later, this is still our song. thanks Neil.
Jan. 15th, 2014
so, when I met my spouse, and we were in the getting to know you phase, I said, do you know Crowded House and he said, yeah, I love them! And 22 years later, this is still our song. thanks Neil.
3-4lb beef pot roast
1 packet dry onion soup mix
1 can (cream of) mushroom soup (pref organic, gluten free, low sodium)
sear pot roast in pan to seal in juices
spread half onion mix evenly on bottom of crock pot
place in roast, cover with remaining half onion soup mix, lightly rub in
pour in mushroom soup over top
place on lid, keep at high for 1/2 hour
place on low for 7 1/2 hours
remove beef to platter
reserve mushroom gravy (strain if desired)
serve with mashed potatoes and veg.
1 packet dry onion soup mix
1 can (cream of) mushroom soup (pref organic, gluten free, low sodium)
sear pot roast in pan to seal in juices
spread half onion mix evenly on bottom of crock pot
place in roast, cover with remaining half onion soup mix, lightly rub in
pour in mushroom soup over top
place on lid, keep at high for 1/2 hour
place on low for 7 1/2 hours
remove beef to platter
reserve mushroom gravy (strain if desired)
serve with mashed potatoes and veg.
Tags:
1 1/2 tbsp olive oil
1/4 cup minced shallots
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 cups low sodium chicken broth
2 lb small red potatoes (scrubbed, skins on) very thinly sliced
salt and pepper
1 round cake pan
parchment paper
preheat oven to 400degrees F - oil bottom and sides of cake pan and line the bottom of the pan with a round piece of parchment paper (also oiled)
heat 1 1/2 tablespoon olive oil in pan, add shallot and cook for 2-3 min until softened, add thyme and rosemary and heat through another min. Add chicken broth and bring to a boil, reduce heat slightly and simmer until reduced to 3/4 cup, about 10 min.
arrange layer of potatoes and lightly sprinkle with salt and pepper and spoon some of the chicken stock over top, repeat layers until all potatoes are used up. Pour remaining stock over top. Cover with another circle of oiled paper and a piece of foil, sealing edges of foil around top of cake pan.
Bake 1 hour, Remove foil and paper and bake another 10 min until top is dry.
Turn broiler on, remove pan from oven and let sit for 5 min.
invert cake pan onto heatproof serving platter. remove the parchment from top. Broil gratin for a few minutes to brown, cut into wedges like a pie to serve.
1/4 cup minced shallots
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 cups low sodium chicken broth
2 lb small red potatoes (scrubbed, skins on) very thinly sliced
salt and pepper
1 round cake pan
parchment paper
preheat oven to 400degrees F - oil bottom and sides of cake pan and line the bottom of the pan with a round piece of parchment paper (also oiled)
heat 1 1/2 tablespoon olive oil in pan, add shallot and cook for 2-3 min until softened, add thyme and rosemary and heat through another min. Add chicken broth and bring to a boil, reduce heat slightly and simmer until reduced to 3/4 cup, about 10 min.
arrange layer of potatoes and lightly sprinkle with salt and pepper and spoon some of the chicken stock over top, repeat layers until all potatoes are used up. Pour remaining stock over top. Cover with another circle of oiled paper and a piece of foil, sealing edges of foil around top of cake pan.
Bake 1 hour, Remove foil and paper and bake another 10 min until top is dry.
Turn broiler on, remove pan from oven and let sit for 5 min.
invert cake pan onto heatproof serving platter. remove the parchment from top. Broil gratin for a few minutes to brown, cut into wedges like a pie to serve.
Tags:
(tastes amazing when you make your own sauce from fresh mushrooms)
2 tbsp olive oil/veg oil
1 cup heavy cream
2 cups low sodium chicken stock
2 tbsp butter
1 1/2 lbs fresh mushrooms, sliced and chopped
2 cloves garlic, crushed
2 large shallots, sliced into thin rings
1/4 cup gluten free flour/flour
black pepper
2 lbs fresh green beans ends trimmed cut into 2 inch pieces
4 slices bacon
paper towels lining baking sheet
potato masher
whisk
colander
casserole dish
heat oil in pan over med-high heat and add shallots and bacon and fry until shallots are soft and bacon is rendered, about 7 min. Remove shallots and bacon with slotted spoon reserving oil in pan, place shallots and bacon on paper towel lined baking sheet.
Add butter to shallot and bacon oil in pan, then add mushrooms and saute until browned and soft. Add garlic and let heat through (but not brown) for a minute.
Add flour and whisk with wooden spoon until blended in and a golden roux/paste forms. Pour in chicken stock while whisking. Keeping heat at med high, allow to boil and reduce until half the liquid remains. If neccessary, use potato masher to mash up mushrooms in pan.
Add cream and allow to heat through and continue to reduce until thick. Add pepper (mixture should already have salt from bacon) place finished mushroom sauce in casserole pan.
preheat oven to 350degrees F, Bring gallon of water to boil, Add beans to water and boil about 5 min. Drain beans in colander and rinse with cold water.
Add beans, shallots, bacon to mushroom sauce in casserole and toss lightly to coat.
Place casserole in oven and bake for 15-20 min and serve.
2 tbsp olive oil/veg oil
1 cup heavy cream
2 cups low sodium chicken stock
2 tbsp butter
1 1/2 lbs fresh mushrooms, sliced and chopped
2 cloves garlic, crushed
2 large shallots, sliced into thin rings
1/4 cup gluten free flour/flour
black pepper
2 lbs fresh green beans ends trimmed cut into 2 inch pieces
4 slices bacon
paper towels lining baking sheet
potato masher
whisk
colander
casserole dish
heat oil in pan over med-high heat and add shallots and bacon and fry until shallots are soft and bacon is rendered, about 7 min. Remove shallots and bacon with slotted spoon reserving oil in pan, place shallots and bacon on paper towel lined baking sheet.
Add butter to shallot and bacon oil in pan, then add mushrooms and saute until browned and soft. Add garlic and let heat through (but not brown) for a minute.
Add flour and whisk with wooden spoon until blended in and a golden roux/paste forms. Pour in chicken stock while whisking. Keeping heat at med high, allow to boil and reduce until half the liquid remains. If neccessary, use potato masher to mash up mushrooms in pan.
Add cream and allow to heat through and continue to reduce until thick. Add pepper (mixture should already have salt from bacon) place finished mushroom sauce in casserole pan.
preheat oven to 350degrees F, Bring gallon of water to boil, Add beans to water and boil about 5 min. Drain beans in colander and rinse with cold water.
Add beans, shallots, bacon to mushroom sauce in casserole and toss lightly to coat.
Place casserole in oven and bake for 15-20 min and serve.
Tags:
Grade A - thank god.
now freakin keep this up
maybe it means they are actually listening? time will tell.
now freakin keep this up
maybe it means they are actually listening? time will tell.
guess what? I hardly wear makeup, but I trained as a makeup artist, and if I could make a video for you, this would be the one! You can use these tips everyday, young or old, any skin colour, expensive or drugstore makeup
easy makeup kit
moisture lotion for the face
liquid foundation
dark brown eyeliner pencil
dark brown mascara
lip stick/gloss (can also use for blush)
translucent powder
foundation brush or triangle makeup sponges
large powder brush
eyeshadow brush
*note when they say 'primer' they mean lotion for the face,
if you have oily skin you can use powder foundation
all makeup is the same, expensive doesn't mean better
don't pump the wand when using mascara, it will dry faster
discard all mascara at six months
when applying mascara look down for top lid, look up for lower lashes, simply touch wand to lower lashes
dark skin soakes up pigment, never use foam brushes to apply eyeshadow
use glossy lipstick for small mouth, matte to make lips appear smaller
sparkly and glittery eyeshadows can accentuate any fine lines
Don't - use dark makeup to give you cheekbones, you look like you have warpaint on, rather use a slightly lighter color for highlights
eyeshadow should compliment eyecolour, you can match lipstick to outfit
wash brushes after every use with soap and water and allow to completely dry, this saves your brushes, makes your makeup last longer and you avoid eye infections
easy makeup kit
moisture lotion for the face
liquid foundation
dark brown eyeliner pencil
dark brown mascara
lip stick/gloss (can also use for blush)
translucent powder
foundation brush or triangle makeup sponges
large powder brush
eyeshadow brush
*note when they say 'primer' they mean lotion for the face,
if you have oily skin you can use powder foundation
all makeup is the same, expensive doesn't mean better
don't pump the wand when using mascara, it will dry faster
discard all mascara at six months
when applying mascara look down for top lid, look up for lower lashes, simply touch wand to lower lashes
dark skin soakes up pigment, never use foam brushes to apply eyeshadow
use glossy lipstick for small mouth, matte to make lips appear smaller
sparkly and glittery eyeshadows can accentuate any fine lines
Don't - use dark makeup to give you cheekbones, you look like you have warpaint on, rather use a slightly lighter color for highlights
eyeshadow should compliment eyecolour, you can match lipstick to outfit
wash brushes after every use with soap and water and allow to completely dry, this saves your brushes, makes your makeup last longer and you avoid eye infections
Tags:
