Sunday, 16 January 2011
It was here and then . . . it was gone!
I just spent an hour and a half doing my Sunday Smilemakers post for this week, only to have it disappear into the ether as soon as I pressed publish post! Unfortunately I have run out of time now as I am doing a sharing time in church this morning and I have some last minute adjustments to make on it! Very frustrating to have all that hard work just disappear, but . . . that's the way the cookie crumbles sometimes!
Life's too short to sweat the small stuff! Have a great Sunday my sweet friends! Don't forget to smile!
(My latest piece. She's in my Etsy Shop now.)
Be glad that your life has been full and complete,
Be glad that you've tasted the bitter and sweet.
Be glad that you've walked in sunshine and rain,
Be glad that you've felt both pleasure and pain.
Be glad that you've had such a full, happy life,
Be glad for your joy, as well as your strife.
Be glad that you've walked with courage each day,
Be glad you've had strength for each step of the way.
Be glad for the comfort that you've found in prayer,
Be glad for God's blessings, His love and His care.
~Helen Steiner Rice
I can solemnly testify this morning that when you live your life with gratitude, it just gets better and better!
*Yankee Pot Roast Dinner*
Deliciously tender and accompanied with tasty braised vegetables. Plan ahead as the meat does need to marinate overnight.
2 1/2 pounds rolled brisket or silverside
3 TBS oil or bacon fat
1 TBS ground alls pice
1 tsp sea salt
2 TBS flour
1 TBS dry mustard
1/2 cup red wine
1 1/2 cups beef stock
6 TBS butter
4 parsnips, peeled and cut into large chunks
2 carrots, peeeld and cut into large chunks
2 sweet potatoes, peeled and cut into large chunks
12 small red onions, peeled and cut into 4
wedges through the root end
2 TBS cornstarch
sea salt and freshly ground black pepper to taste
Put the meat in a shallow dish. Put one tablespoon of the oil, the allspice, salt, flour and mustard powder in a small bowl, mixing to form a paste, and adding more oil as necesary. Rub the meat all over with the mixture, then place in the refrigerator to marinate over night. (Do not cover.)
Preheat the oven to 180*C/350*F/ gas mark 4. Remove the meat from the fridge and shake off any excess spices. Heat the remaining oil in a large frying pan. Add the meat and brown on all sides. Transfer to a large ovenproof casserole. Add the wine to the drippings. Bring to the boil, scraping the pan, and then cook until reduced by two thirds. Add the stock, bring to the boil and then pour over the meat. Cover with a lid and then cook in the heated oven for about 1 1/2 hours until tender.
About half an hour before the meat is done, add the butter to the frying pan, heat gently. Add the vegetables and fry until they begin to take on some colour. Sprinkle with some salt and pepper, cover with a lid and them reduce the heat and allow them to simmer in their own juices until tender, about 20 minutes. Keep warm.
When the meat is cooked, drain off the liquid into a saucepan. Mix the cornstarch with 3 TBS of water and blend it into the liquid. Bring to the boil, then taste and adjust seasoning as required.
To serve transfer the meat to a platter and arrange the vegetables around. Serve the gravy on the side.
In The English Kitchen today, Brown Scones. Tummy tempting!