After all the time off I've had since the 21st, I'm going to have a *very* hard time getting back into the swing of things at work.
Buying decorations for our plant shelves, a mirror for the dining room, a painting to go over the living room couch, an area rug for the living room, and lighted neon pictures for around the pool table. Oh, and a bar table and bar stools for the corner of the - what? Pool room? Billiards room? Something.
Calvin and I had the *best* time last night. We went to an underground bar, aptly named "Beeloes", had some drinks (hah. "some". i was elegantly wasted.) and listened to a local jazz/raggae band called "Azz Izz".
A Year Ago
More or less
Another half-assed attempt at a diet.
Who I Read
|Sherry dropped me an e-mail to let me know she was reading through my archives. This is the first person who has ever told me they're reading me from beginning to end. I tend to do that with my "top" reads - I find 'em, read them "real time" for about a month or so, then go back and plow my way through all their archives. I know what a labor of love it is, so to have someone write to me and tell me that they're doing that with *my* journal, well, it made me feel like I've arrived!
(And just so's ya know, Sherry, I started going through yours a while ago and have been perusing in dribs and drabs - you've been "live" for far longer than I have!)
Anyhoo! She said that I'd mentioned my crock pot recipe for meatloaf three times, and she was only up to November 2000. And I know I've mentioned it about thirty more times after that point, so I guess it's high time I posted the recipe! It's one of the most requested of the household, and makes *killer* sandwiches with the leftovers.
Laura's Soon To Be World-Famous Crockpot Meatloaf2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs (I use the Italian Seasoned kind)
2 tablespoons grated onion, or 2 tsp onion powder
1 clove crushed garlic, or 2 tsp garlic powder
1/2 teaspoon ground sage
1 tablespoon Cholula or Tabasco (optional)
1 tablespoon Worcestershire sauce (optional)
salt and pepper to taste
1 1/2 to 2 pounds lean ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon grated nutmeg
1/4 cup corn starch
1 cup milk
1 cup water
1 teaspoon (or cube) beef bouillon, dissolved
In a large bowl, combine eggs, milk, bread crumbs, onion, garlic, sage, Cholula/Tabasco, Worcestershire, salt and pepper. Add 1 1/2 pounds of meat and mix thoroughly (the best part is getting the hamburger under your fingernails - woo!). Gradually add final 1/2 pound of meat until the mixture can be shaped by hand into a loaf (may not require all the meat). Shape into a 9x5-inch rectangle or oval, and carefully place it in the crock pot. Sprinkle additional Worcestershire and/or Cholula/Tabasco over top. Cover and cook on LOW for five to six hours (and really, you can't overcook the thing - it's been in the crock pot for 7 or 8 hours before and turned out just fine).
I've provided instructions for both the sauce and the gravy, to put on top of the meatloaf. My family prefers the gravy, although I love the sauce, too.
Sauce - Combine ketchup, brown sugar, mustard and nutmeg in a small bowl. Pour mixture over meat. Turn control to HIGH. Cover and cook on high for 15 minutes. Slice and serve meatloaf.
Gravy - Remove meatloaf from crockpot. Pour juices and drippings into a saucepan. Put saucepan on stove on high heat. Bring to a boil. Combine water, milk, cornstarch, and bouillon in a bowl or measuring cup. When drippings are boiling, add liquid mixture. Return to a boil and stir until thickened. Add more or less milk/water for desired consistency. Slice and serve meatloaf with gravy.