I’m back, and I have lived to tell the stories.
I missed 2 flights.
I had about 3 breakdowns.
I ate about 12 fast food meals.
I watched about 20 episodes of Bridezillas.
I saw 3 in the flesh deer and 1 fawn and a toad.
I had way too much fun and have 548 pictures to prove it.
I learned that pressure cookers are AWESOME.
I learned that mole rats are freaky.
I learned that my daughter can talk for 7 hours straight without breaking a sweat.
I learned that Alvin and the Chipmunks are a lifesaver when you have no more life left in you. Thanks Alvin.
Notes from Travel :
One hour lay overs are just not enough.
By the time the food cart gets to you…what you want…yeah it’s gone
You really don’t want the seats near the restroom
If your baby isn’t crying, someone else’s is..however this makes you feel oddly satisfied.
And..if your mom has a new pressure cooker – be sure to break it in
INGREDIENTS
Delightfully borrowed from a cookbook that lives in Ohio.
{Printable Recipe}
4 tbs Olive Oil
2-3 lbs Beef Chuck Roast, cubed
½ tsp salt
½ tsp garlic powder
Black pepper, just a pinch
1 ½ cups Chianti, split into two ¾ cup portions
1 ½ tsp beef base, mixed with 1 ½ cups water
3 oz tomato paste
2 tsp sugar
2 tbs minced garlic
1 ½ tsp Italian Seasoning
8 oz baby bella mushrooms, sliced
4 med tomatoes, cut into large chunks
2 tbs corn starch
DIRECTIONS
Add the oil to the Pressure Cooker and heat on high heat or “brown” with the lid off.
Sprinkle all of your cubed beef with the salt, garlic powder, black pepper. Add into the pressure cooker and sear on all sides.
Pour in ¾ cups of the Chianti. Add the beef base, tomato paste, sugar, garlic, and Italian Seasoning into the pressure cooker. Secure the lid and set on high for 40 minutes.
Perform a steam release on the cooker, and remove lid. Remove the meat and cover with aluminum foil. Add mushrooms and tomatoes into the cooker, if low on juice add the leftover ¾ cup Chianti. To thicken the sauce, stir in the 2bs of corn starch.
After 6-8 minutes, pour the mushroom and tomato mixture over your beef. I served mine over Gnocchi. It was delish.
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