Ian, Toby & Taylor goofing around in the playrom this afternoon, after our walk
I think that as far as weekends go, this one could never come to an end and I would be fine with it. The kids have been in such high spirits lately, and today was just another easy-going day. I got to go running kidless this morning & that was just what I needed. Then Ian and I made lunch, while Taylor finished up her chores with some guidance from Panod. There were movies watched, groceries delivered, and dinner was put into the crock pot - I'll put the recipe for tonight's pot roast at the end of the post. Later on this afternoon we all took a walk; even Toby got to come! We hit the playground, and we went and looked at the ice cream over at Nelson's Cheese Factory (their breakfast burritos are the things that dreams and big butts are made out of!) before heading back home again. We also bumped into one of our neighbors before heading inside. I wish I could have gotten a picture of their little guy - talk about Gerber Baby! :)
Toby with Taylo
r's new scarf3 to 3 ½ lb. Beef Boneless Chuck Roast
1 Tbl. Veg. Oil
8 Small Potatoes, cut in half
3 Cups Baby-Cut Carrots
1 Large Onion, Coarsely Chopped (1 cup)
1 Jar (5 oz.) Prepared Horseradish
1 tsp. Salt
½ tsp. onion salt
½ tsp. Pepper
1 ½ Cup Water
Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 min., turning occasionally, until brown on all sides. Place potatoes, carrots and onions in 4-6 qt. slow cooker. Sprinkle onion salt on top of veggies. Place beef on veg. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8 to 10 hours or until beef and veg. Are tender. I usually make gravy with the juices by browning some flour and butter in a 12-in skillet and pouring the sauce in. Stir constantly on med-low heat until it is thick and bubbly. Salt, pepper and add sugar to taste.
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