In an effort to stave off the issuance of my ‘proud elderblogger’ card for a while longer, here is a list of things I shall not write about this week:
- The weather
- Aches and pains
- Physical ailments
- How much better life used to be back in the day
I think I can I think I can.
(skip a track, place the needle on 'Entertainment News')
In case you weren't made aware of the following groundbreaking news, let me be the first to tell you that the comic ‘Cathy’ is no more. After 34 years, she’s finally married (for 5 years now), and apparently, pregnant.
With a girl.
So, there’s that.
(whoops! Bumped the table and the needle wound up on 'current events'!)
Spent most of Friday and Saturday on a boat, zipping around Smith Mountain Lake and having a blast. We went on a sunset cruise AND a night cruise in addition to all the rambling around we did during the day, because there’s a whole LOT of sky over that big water, which is a treat to gaze at for these city dwellers.
Messing about in boats is a wonderful way to spend a weekend. I highly recommend it.
(what's on the flipside? Kitchen talk!)
As you Facebookers know, I made rouladen last night for supper. This is a dish I recall from childhood, a my German Gramma would cook all her fave dishes for us when we’d come to visit. Rouladen, kartoffelkleusse, sauerbraten, schnitzel (though I don’t remember having much of THAT), all made an appearance on our plates over the years. When Biff said last night that his preference wfor dinner would be 'something not sweet,' this dish popped into my head for some odd reason.
Rouladen is a super-simple dish to make, but does require you set aside some time for it, as the simmering phase is anywhere from 1 to 2 hours long. However, as I’m a big fan of anything that simmers for a long time (hellooo, good-smelling home!), this was not an impediment. Plus which, I got to beat on some steak with a big stick to flatten it out, which is pretty much made of win.
If you’re looking for something different to serve and you have some time, consider the humble rouladen. It’s gluten and dairy free too, so woohoo! SERIOUSLY not vegan though. Really seriously not vegan.
Here’s how you make them (sorry for the second recipe post in as many posts. It’s fall. I’m cooking again. I like to share. Deal with it):
- Get you some thin-sliced steak (1/4” at most). If you don’t have that, then bash at a regular, sized steak until it’s a flat as it needs to be.) The pieces should be about 9 x 4”, or about as big as your hand
- Spread some good mustard on one side of the steak pieces, then sprinkle with paprika.
- Lay a then spear of dill pickle crosswise on one end of the seasoned side, follow with a thin carrot spear and a couple of pieces of onion. Follow with a half-slice of bacon.
- Roll up the steak, then secure the ends with a toothpick (or tie up with string).
- Sear the meat in butter until all sides are browned.
- Add a chopped onion to the pan, cook until onions are soft.
- Add enough broth/stock/water to half cover the rouladen, cover the pot, turn heat to low, and let simmer for an hour or so until beef is very tender but not falling apart.
- Remove rouladen from pan, set aside and keep warm. To the juices in the pan, add 3 tbsp of flour or corn starch that been whisked into a 1/4 cup of liquid. Let bubble for a couple of minutes until gravy is thickened.
- Take toothpicks out of the meat, and serve them and gravy over mashed potatoes.
(How does this record end, anyhow?)
That's it from here for now. There are bridges to cross and parapets to conquer, if by 'bridge' you mean email and by 'parapet' you're talking mostly about timelines and stuff.