I hope all of you are well. I have been neglecting this blog for a very long time, I'm posting this in case any of my old blogger friends that aren't friends with me or Catman on Facebook still check in here. The email attached to my profile is still active, so if you want to say hello, send me a message.
I have always loved this story and I really liked the movie which was released for television in December of 1991, it starred Charles Bronson, Ed Asner and Richard Thomas. Enjoy the telling of Yes, Virginia, there is a Santa Claus.
2016 has sure been brutal to the entertainment industry, today the world lost another musical genius. Rest In Peace Prince Rogers Nelson, your legend will live on through your music and the music of all those that you inspired.
Ok, you all know I like fast, easy recipes. It doesn't get much easier than this. I found this recipe online and I'm sorry, but I don't remember which recipe site it came from.
STEAK IN A CROCK POT
1 pkg. round steak
1 can cream of mushroom soup
1-2 tbsp. garlic salt
Black pepper to taste
Cut steak into serving size pieces. Layer meat and soup in crock pot. Add garlic salt, and pepper. Cook on high for 2 to 3 hours and then on low for 3 to 4 hours or cook all day on low. Stir occasionally or meat on top will dry out. When done, meat is extremely tender, falling apart in the gravy. Serve over rice or mashed potatoes.
I did do some tweaking to the recipe when I made it for dinner last night. I used some sirloin steaks that we had in the freezer since who knows when. They were given to us by our neighbor when they last butchered one of their cows. I opted for cooking them on high for 2 hours and then on low for 4 hours.
Instead of garlic salt, I used 2 tablespoons of minced garlic from a jar of pre-minced garlic. According to the jar 1/2 tsp = 1 clove of garlic. So I guess I used what amounts to about 12 cloves of garlic. LOL! I also sliced up 1 onion and laid the rings on top of the steak. I also used a table seasoning blend along with the black pepper.
The steak was extremely tender and moist, it was good. I did not serve it over mashed potatoes, but along side of them. :)
Have a wonderful day,
~Felinae~
I made this for dinner a couple nights ago. This is just a typical garden salad; mixed Spring greens, cucumber, radish, tomato, carrots and avocado was added right before serving. The main course is below.
This is the Asparagus & Pasta dish, recipe follows photo. 
Garlic Asparagus and Pasta with Lemon Cream
ingredients
* 8 ounces dried mafalda or rotini
* 1 tablespoon margarine or butter
* 2 cups fresh asparagus cut into 2-inch pieces
* 8 baby sunburst squash and/or pattypan squash, halved (4 ounces)*
* 2 cloves garlic, minced
* 1/2 cup whipping cream
* 2 teaspoons finely shredded lemon peel
directions
1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. Remove with a slotted spoon and add to pasta.
3. Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat. Makes 4 servings.
4. *Note: One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.
recipe source
BHG.com
Have a fun filled day,
~Felinae~
