journey of life

5 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth

Season meat with salt and pepper. Heat olive oil in large pot and brown meat.

Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.

Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.

Recipe courtesy of Nancy Greenwood.

Blogging has opened new doors for those of us who like to meet new people, learn new things and, most importantly, be entertained. These are the blogs I visit on an almost daily basis. Of course, there are several others I read occasionally, but these are the ones I frequent the most.

The Pioneer

Cruftbox - Michael Pusateri has been blogging since 2000. I first found out about him while searching for how to wash a baseball cap. Then I read the coffee story and about the turduckin’ and have been reading his blog ever since. If he’s ever in my neck of the woods, I’m inviting him over for dinner. It’s uncanny how similar he is to both me and Matt. Like Slashdot meets Mythbusters. Between online gaming, coffee and at home experiments, the dinner conversation would last for hours. So, Michael, next time you are on the east coast, drop me an email to let me know and I’ll make you some good Southern’ food. Bring along the family!

The Yuppy Hippies

Cold Spaghetti - Holly is honestly one of the most extraordinary people I have ever met. She’s superwoman. I’m constantly in awe of her. Okay, I’ll stop sounding like an obsessed fan. And, unlike most of my blogging buddies, I’ve met her in person. Matt and her husband, Paul, have been friends for years. Through our blogging connection, however, we’ve become great friends…and she introduced me to…

More Lima Beans - Gwen is Holly’s best friend and what’s there NOT to love about Gwen? I’m dying to meet her. Well, maybe not dying. Between Holly and Gwen, I’m convinced that there’s more “eclectic” (Thanks Kristine for that adjective!) women out there whose talents, crafts and abilities bring so much to our world.

The Free Thinker

I Like Seamonsters - I discovered Tina through an article in the Washington Post several years ago. Brutally honest, Tina has shared great stories about her great smallening and on being a mom. A rad artist, she designs and sells her artwork, jewelry and tshirts at local fairs. Note to family: I would really love to have one of her “I take every corner like a dance floor” tshirts for Christmas or my birthday or…whatever. I admire her creativity, her urban view of the world and her sense of humor.

The Frugalites

Like Merchant Ships - Meredith is a bargain hunter, like me, but she’s got her Ph.D. in frugality. She’s…in short…a domestic goddess. I’m always getting ideas on bargain hunting, library books to check out and thrift store secrets. I’m trying to think about how when I first started reading Meredith’s blog, but it’s been so long…and she is an avid poster…so I don’t really know.

MomAdvice - It’s a small world after all. Last month I was reading some comments on More Lima Beans and Like Merchant Ships, both had Amy’s comments! So, if she read the same blogs as I did, she’s gotta have great material on her site. I’ve started working myself through past posts, but I think if I were to give frugal awards out, Meredith and Amy would win, hands down.

The Worldly

Shenanigans - Beth is an American in Dublin with a great sense of humor and a wealth of knowledge. She can put me in stitches even on my worst days. I’m still giggling over this recent post. Whenever I head off to the Emerald Isle, I’m calling her up and treating her to a pint, or two, or three.

Miss USA is tonight and Miss Virginia USA is a student at Virginia Tech. I thought I would read her biography.

Apparently, she assists Frank Beamer with football recruitment. I wonder how? I’ll let you draw your own conclusions. However, her personal story is touching. It really pulled at my heartstrings. Falling off your bike, being knocked unconscious and having scars…I can’t imagine the trauma, the emotional baggage you carry with you the rest of your life.

I won’t be around to watch tonight. All I can say is she needs a kick ass talent to win.

Need a little pick me up to make it through the week….

I repeat. It’s a no go.

Unfortunately, things didn’t work out. The house is in pretty good shape for its age, but the finished basement has both past and present signs of serious water damage and it’s unknown how the damage can be repaired. The inspection report read:

There is and has been a concern with water in the lower level…baseboard in the bathroom that is wet…walls that are weakened from suspected rot…mold exposed on the drywall in utility room…cannot determine what is the final cure, but at this time it must be a concern.

We are both deflated, but trying to maintain a positive outlook. We love the neighborhood, bonded with the owner (who just happens to be a cousin of a childhood friend) while learning about the history of the house and the neighbors.

thin spaghetti
3 tomatoes
1/3 cup olive oil
3 cloves garlic, minced
1 small onion, sliced
1 pound mushrooms, sliced
1 green pepper, sliced
1 teaspoon dried oregano
3/4 cup crumbled feta cheese
1 (2-ounce) can sliced black olives, drained

Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking peel blanched tomatoes and chop.

In a large skillet over medium heat, heat olive oil. Stir in onions and green peppers, saute until tender.  Add garlic.  Add mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.  To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

Notes:  This recipe is the closest I can come up with to what to The Cellar’s Greek Spaghetti.

Place 8 - 10 ounces marinated goat cheese or feta into large chunks, place in a small ovenproof dish and bake at 325° F for 15-20 minutes until golden brown. Remove from oven, drizzle with extra virgin olive oil and garnish with fresh thyme and/or pepper. Serve with sliced baguette or crackers.

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Ice cream, if desired

Preheat oven to 375° F. Grease bottom and sides of 8-inch square pan.
Spread apples in pan. In medium bowl, stir remaining ingredients except ice cream until well mixed; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream.

1 1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
Confectioners’ sugar for decoration

Preheat the oven to 350° F.

Combine flour, sugar and butter; pat into a greased baking pan. Bake at 350° F for 20 minutes.

Meanwhile in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust. Bake at 350° F for 20-25 minutes or until light golden brown. Coll on a wire rack. Dust with confectioners’ sugar. Cut into squares.

1 pound ground beef (can use ground turkey instead)
1 onion, chopped
1 can tomatoes, partially drained
1 can pinto beans, drained
1 teaspoon salt
1 box corn bread mix (I use this cornbread recipe)

Saute beef and onions until well done. Add tomatoes, beans and salt. Pour into a 2-quart casserole and top with cornbread mixed according to package directions. Bake at 350° F about 35 minutes. Serve with chow chow.