One more layout
I was only able to finish one more layout over the weekend but did get a lot of organizing and cleaning of my scraproom done so I should be able to jump right in and get more done this week. The layout I did is about my friend Pam's kitty, Emma who I adore!!!!
In addition to scrapping, I did a lot of crockpot cooking over the weekend. I don't know why I don't use my crockpot more often. We had corn chowder and pulled pork sandwiches over the weekend and there are beef roulades in spaghetti sauce cooking today while I'm at work. I love getting home to the smell of dinner!!!! We just have to cook a bit of pasta and add a salad and dinner is done! Ahhhhhhhhh!!!!!!!!
To make the roulade Andrea pounded out 4 ounce pieces of flank steak until they were about 1/8" thick (which she told me was a great stress reliever) and then we divided a filling made of 1 cup bread crumbs, a few sprigs of thyme, 1/2 cup grated Romano cheese, 1/2 cup chopped fresh parsley, 1 tablespoon olive oil, salt and pepper to taste and enough water to make it all bind together. Once the filling is spread on the steak we rolled them up like a jelly roll, tied them with kitchen string and browned them in a no-stick skillet. We put them in the refrigerator until this morning when I put them in the crockpot with a jar of spaghetti sauce. Once they are done, we will simply cut the strings and each roulade is a handy 4 ounce meat serving! Here's hoping they tastes good!
In addition to scrapping, I did a lot of crockpot cooking over the weekend. I don't know why I don't use my crockpot more often. We had corn chowder and pulled pork sandwiches over the weekend and there are beef roulades in spaghetti sauce cooking today while I'm at work. I love getting home to the smell of dinner!!!! We just have to cook a bit of pasta and add a salad and dinner is done! Ahhhhhhhhh!!!!!!!!To make the roulade Andrea pounded out 4 ounce pieces of flank steak until they were about 1/8" thick (which she told me was a great stress reliever) and then we divided a filling made of 1 cup bread crumbs, a few sprigs of thyme, 1/2 cup grated Romano cheese, 1/2 cup chopped fresh parsley, 1 tablespoon olive oil, salt and pepper to taste and enough water to make it all bind together. Once the filling is spread on the steak we rolled them up like a jelly roll, tied them with kitchen string and browned them in a no-stick skillet. We put them in the refrigerator until this morning when I put them in the crockpot with a jar of spaghetti sauce. Once they are done, we will simply cut the strings and each roulade is a handy 4 ounce meat serving! Here's hoping they tastes good!
Comments
How was your corn chowder? That sounds good right about now with this snowy day we're having.
Hope that they were yummy.
I'm so proud!!