Book Worm

Those of you who know me know that it is no secret that I have a love for books. I am one of those people who need a license plate holder that says, "I'd rather be reading" because most of the time this is true. The other night as Carson was getting ready for bed I left him in the rocking chair for a minute ( I know, how could I leave him unattended, what a bad mom-whatever) to grab the phone.

When I came back Carson was flipping through some book on his own. I was so proud and I am hoping to instill a love for reading early on and it looks like it just might be working!

Tasty Tuesdays

The following recipe is pretty healthy and consequently fairly bland but we liked it, I just need to add a little something to give it more flavor next time.

Shrimply Divine Pasta

6 oz. noodles
12 oz. shrimp
1 1/2 tsp. garlic
1 Tbsp olive oil
1C. chicken broth
1 Tbsp corn starch (I didn't have any so I substituted flour instead)
1 tsp. basil
Parmesan cheese and pepper

Cook Pasta
Saute garlic over hot oil for 15 sec.
Combine chicken broth, flour and basil. Cook until thick and bubbly
Add spinach and cook 1-2 min. more
Toss everything together and enjoy

Tasty Tuesdays

This is one of Andrew's favorite types of sandwiches and before a couple of Sundays ago when I made them, I had never had one. Andrew claims that they were just as good any restaurants version and I thought that they had great flavor.

French Dip Sandwich

2 Tbsp butter
1 shallot, chopped
1 Tbsp flour
2 cans beef stock, or what I used2 bouillon cubes dissolved into 2 cups of water
1 1/2 lbs. thin sliced roast beef
Grill seasoning blend for steak, salt and pepper, rosemary and thyme
sourdough bread-I used San Luis

In a large skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in beef stock in a slow stream. Bring sauce to bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosly across your cutting board. Season meat. Set cups for dipping sauce, plates and sourdough. To assemble, using kitchen tongs, dip meat into loose au jus sauce and pile across sourdough. Set cups with extra dipping sauce along sandwich or on plate as I did for easy dipping.