Monday Monday

I am back from a long weekend at the beach with friends. I wish I had measured Baby Sister before I left because I'm pretty sure she grew two inches in the three days I was away. But there is absolutely no doubt that her hair grew! If I could do time lapse photography, I think we could see it grow while she sleeps.

Big Sister finished her science fair project while I was gone. I may have lost my status as the resident scissors and glue authority. Kind to nice to know they can do it all with my advice or assistance.

And because it's Monday, I'm cooking while Baby Sister is napping. This should get us through the week without much more to do. I've told my daughters many, many times--cooking isn't so hard. The hard part is deciding what to cook. If you walk in the door from work with a plan, I think you can have dinner on the table quicker than you can go out to eat.

This morning I've already made spaghetti sauce with ground turkey. And right now on the stove is a recipe that my mother made often. She said she made it lots when we were babies because she could put everything in one pot and then it cooked itself. She had a deep well cooker on her stove that would slow cook dinner. Sometimes I actually realize how old I am when I remember something like a deep well cooker and hardly anyone knows what I'm talking about. The deep well cooker was the predecessor of the Crock Pot. Fortunately, the recipe doesn't require one.

Here is my mother's "busy with the baby" recipe for Brunswick Stew. I know this isn't really Brunswick Stew but that's what she called it. I love it. My sister does not. You can decide for yourself. But you can't argue with the fact that it's easy.

Brunswick Stew

1 lb. lean ground beef
1 can whole tomatoes, broken up
1 medium onion, diced
1 potato, peeled & diced
1/2 cup whole kernel corn (frozen or canned)
salt & pepper to taste

Put everything together in a heavy sauce pan and cook over medium heat until the juices from the meat release and it almost boils. Then turn to low heat, cover, and cook most of the morning (or at least an hour), stirring occasionally.

I like to serve it over rice with a few shakes of Texas Pete hot sauce over it. There is nothing sacred about the measurements. Use what suits you. This morning I used a can of diced tomatoes because that's what Mommy had in her pantry.

I telephoned a cousin this morning and we talked about this recipe. Her mother (my aunt) browned her ground beef first. My mother did not. Choose your method. BUT NEVER PUT RAW GROUND BEEF IN A CROCK POT--it must be browned first. I don't brown the meat but I don't use a Crock Pot either. I cook it on the stove top. Just making sure no one misunderstands me.

Ummm.......smells good in here!