Saturday James and I went for hike up Mt. Evans (Echo Lake.) Some hot air balloons were hovering around.
James and I were going to go to jazz at La Cour, but they were full – so, Phil’s it was.
Then James and I played rock, paper, scissors and I lost, but did I lose?
Sunday we went to church, then took the girls to The Stanley Marketplace to eat and look around, it was cool. From church – if you are a Christ follower, your goal should be to help the lost gain ground toward God, not cause them to stumble and drift away. God has you in a certain place, time, area, walk of life to intersect with those who are spiritually hungry.
Goings on this week – NIA, school, water sampling, park day, hike, youth groups, Bible study, sledding (assuming we get the promised snow), ice racing in Georgetown (weather dependent.)
Dinners this week (Grace and Hannah each picked a recipe and will be making dinner one night) – beef with onions, rosemary chicken (didn’t make it last week), beef stew and drop biscuits (Grace is making this one), lentil soup, tomato basil shrimp over fettuccine with peach cobbler (Hannah is making this one), butternut squash and sausage soup with peasant bread, mushroom pork chops.
Fresh Tomato Shrimp Pasta
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp – peeled and deveined
8 ounces fresh mozzarella cheese, diced
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Beef Stew VI
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
2 cubes beef bouillon, crumbled 4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
(Or combine all in crockpot for 6 hours on low.)