Every year I hang a green wreath on each window across the front of my house. This year, my wreaths were in need of new bows so the process--which normally happens the Friday after Thanksgiving--was delayed until today.I finally went last night to find ribbon, crossing my fingers it wasn't too late. With some luck, I found this extra wide red satin-like all-weather ribbon with gold wire-edging at Joann's. The roll of 50 feet was only $5. Incidentally, I really hate it when ribbon companies specify ribbon lengths in feet but I guess it sounds like you are getting more to say "50 feet" rather than 16.66 yards. Anyway. I managed to get all 6 bows done from one roll and I bought an extra for the mailbox, the doors and anything left will go on our tree.
Speaking of the tree, it's up and has lights, thanks to Joal. It's been up for more than a week but I've been so spazzed out over making cards, I haven't done a thing to it. The cards just didn't want to come together this time.
The tree is tall and regal and I inhale deeply every time I walk past it. That smell is so "Christmas" to me.
Tonight I'm taking a break from the cards and pulling out my snowflake tree goodies. The boys are all sleeping, there's music playing, and I'm glittery with snowflakes and making little bows for my little tree. Happiness, I tell you. This is it. :)
In other news, I made some Bar b Que in the slow-cooker on Thursday for the party tonight and from all accounts, it was good stuff. Thought I would write down the recipe that I kindof made up from watching some shows on the Food Network and combining some ideas.
From the meat counter buy 5-6 pounds of beef potroast. (Don't worry about size.)
Other ingredients:
1 yellow onion, chopped finely
1 large container of beef broth
6 stalks of celery, chopped finely
1 package of Lipton's Beefy Onion Soup Mix
a generous handful of Emeril's Essence seasonings
2 bottles of your favorite traditional bar b que sauce
To prep the meat:
Unpackage and rince in cold water. Pat dry and using very sharp knife, cut into portions about the size of a softball. Cutting up the meat will give more surface area for the seasonings to soak in and it will allow you to stack the pieces brick-style in the slow-cooker, getting more in there than if you left the potroasts whole.
To Cook:
Turn the slow-cooker on high and pour in the broth. Add in the onion soup mix and the Essence seasonings. Use a whisk to combine.
Add onions and celery.
Add meat--stacking the pieces around and layering as needed.
Let cook on high for two hours, then turn down to low for 4-6 hours. Meat is done when it is fork-tender.
Turn off the slow-cooker and let it cool for about 3 hours. Using a slotted spoon, remove the pieces of meat from the juice, to a large plate. Using a fork and knife (or your fingers), shred the pieces of meat, removing all the inedible portions of fat.
When all the meat is shredded, mix in the bar b que sauce and stir until all the meat is coated. Put the bar b que in an air-tight container and let it sit at least overnight in the refrigerator.
Serve with slaw on rolls. Can be served hot or cold.
