Showing posts with label largefamilyfood. Show all posts
Showing posts with label largefamilyfood. Show all posts

Wednesday, December 9, 2015

Homecoming


Jonah is home and oh how I wish Noah was here for Christmas too.  It is very hard to be away from my adult children for so long.  It is easy to be happy for them as the go after their dreams and find their direction in life, I love watching them fly - but, I miss them...a lot.

Jonah is here for a month before he embarks on the next phase of his military career.  We plan to soak up every moment he is home because I'm unsure of when we will see him next, and we are very thankful that his time in the Middle East was not during a time of war.  Nevertheless, it is still unsettling to have my son be in a job that should there be a need, he will risk his life to fight for his fellow Marines and for his Country.  I'm proud of him, but I'm selfish too, I always want him to come home.

We had his Uncle, cousins, and Grandparents over for Gumbo last night.  We did a come and go for any who wanted to drop by.  We plan to do this again soon with my side of the family but hope to make it more a Christmas celebration after the Decorations are up.

Jonah loves Shrimp Gumbo so I made a huge pot of it on Sunday (because everyone knows Gumbo tastes better after a day or two) and wouldn't let anyone touch it which was like defending the one true ring.


We love this, my Dad used to always make a great big pot of Gumbo, complete with Crab Claws so when I make this it reminds me of my Dad and Jonah reminds me a lot of my Dad so it is perfect that he loves this as one of his favorite meals.  It did my heart good to see everyone come by to see him and enjoy a bowl of this too.  I didn't have much time to prepare since I was working today, but a quick trip to the store to pick up some Chocolate Chip Cookies, the Gumbo was made on Sunday and the rice cooker was turned on as soon as I got home made this simple, and delicious - I love it when everything works out.

While Jonah is home we have so much planned.  I hope to update the blog to keep track of our memories.  A friend from high school has a Christmas Tree farm (One of his tree's is at the White House this year) and we are going out there to cut a small one.  We also have some fun Holiday gatherings, a play , and much more.  We've also enjoyed our annual Run Run Rudolph, the town Christmas Tree Lighting, Snowflake Festival (where it was over 65 degrees, gotta love Texas), and the Parade.

December is always a whirlwind of activities, we sadly missed our favorite Christmas Pops this year, but we WILL be there next year.  

I hope to be back soon with more pics & lots of good memories.

~Live an Interesting Life~


Tuesday, March 24, 2015

St. Patrick's Day




Sugar Cookie Recipe can be found here:  Best Sugar Cookies



We are not Irish, Pete can claim a little, but our combined heritage is definitely German.  Does that keep us from celebrating St. Patrick's Day - no way...we are good Catholics after all!

The way I prepare Corned Beef and Cabbage for my large family is by using my roaster as if it was a crock pot.

Corned Beef and Cabbage:

2 large marinated corned beef cuts from Sams
2 large green cabbages
10 yukon gold potatoes cut in half length wise
2 large yellow onions chopped up in chunks
2 long neck beers - preferably a stout beer and of course Guiness if you have it.

I place all in the roaster, pour the beer over top and place the heat at 250 and let it cook all day.  I check it on and off to turn the cabbage if it is drying out.  One hour prior to eating, I turn the heat up to 350.
This imparts the most tender corned beef ever, it practically falls apart.

Next day...

Reuben Sandwiches:

leftover corned beef sliced thin
Swiss cheese slices
Thousand Island dressing
Bubbies Saurkraut
Rye Bread

I heat the corned beef slices up by sauteing them in a pan with a little butter.  Once heated up, I cook the Reuben's they way you might make grilled cheese:

butter the rye bread, place it on the skillet
add corned beef
add sauerkraut
1 tbs of Thousand Island dressing
add Swiss cheese
place buttered rye bread on top
cook both sides until evenly browned

Serve with chips and enjoy!
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