Won't Be Around Much

Tuesday is a busy day for me. It's the last day of DS's storytime program at the library. It's major cleaning day. (I like to concentrate most of my cleaning into 2 days, so that other days will be open for other things.) DH will be working some overtime. Then I go over to my cousin's to watch TAR and play Scrabble. Ooo...I actually beat her last time! I'm so proud. And? I did it all by myself, she didn't help me at all. And? Sometimes, I help her now. I'm so pleased to be getting better. Sometimes I feel like my best words are "cat" and "dog". Well, one time I had "fuck", which is a word! And I put it on a triple. That's a lotta fuck-ing points.

I will make sauerbraten for dinner. The longer it simmers, the better it is. I usually cook it in the oven, but maybe I'll haul out the crockpot.

Sauerbraten, the way I make it and not the stupid way all the cookbooks tell you to make it:

• 1 round steak
• some onion, sliced in rounds or chopped or whatever, your choice - just not minced
• 3 cups beef broth or bouillon
• 3 tablespoons brown sugar
• 6 tablespoons red wine vingear
• 1 teaspoon ginger, ground or minced
• bay leaves - 3 or 4 if large, more if smaller

1. Preheat oven to 400 degrees.
2. Make bouillon according to package directions.
3. Stir in brown sugar, vinegar and ginger.
4. Cube round steak and fry until browned.
5. Remove from frypan and place in oven-safe casserole dish.
6. Add onions.
7. Pour in bouillon mix and stir.
8. Add bay leaves.
9. Bake, covered for oh, let's say half an hour...until the broth is really bubbling.
10. Turn oven down to 300 and cook until you can poke the meat and it falls apart, at least 2 more hours.
11. Remove bay leaves.
12. Serve over noodles or boiled or mashed potatoes.

Yum.