Anyways, we took Abbie to the Syracuse Airport, where she flew to JFK, then to CA. These photos are pretty funny, because she gets soooo mad when she knows I'm snapping photos for my blawwwg. Here she is, trying to be sweet:
And here's Abbie, changing out of her UGG boots (SO snowy here) and into her strappy new sandals (Big Daddy E. and I cracked up at the socks, but her feet get cold on da plane):
Here she is, starting to get pretty miffed, waiting to go through security (and doesn't every college girl travel with a Ukelele?????):
Goodbye, Sweet Abbie! We love you MORE!!!
Before Abbie left, she begged me to make her most favorite dinner, ever: Beef Stroganoff! Hey wait--wasn't she a vegetarian JUST last summer? Me so confused. Well, my recipe is based on an old Paula Deen recipe that I've changed up a little bit. Super yummy and super easy! See--I told you I'd give you something besides chicken recipes! To start with, you need to mix flour and water (think you can handle that, Carrie?):
Then you're going to heat some butter in a large skillet, and brown your pre-sliced beef:
Once browned, remove the beef and keep warm. Add to pan drippings your condensed cream of mushroom soup and condensed beef broth, some water and your fancy flour mixture:
Stir until thickened, then add back the beef. Simmer for 45 minutes or until desired thickness. Serve over cooked egg noodles. A wonderful and hearty wintertime suppah! It'll warm the cockles of your heart, that's for sure:
Here's the recipe, and don't forget to check out the counting of my blessings, below!
Serves 4 to 6
6 tblsp. all purpose flou
2/3 cup water
1/2 stick butter
2 lbs. round steak ( or any inexpensive piece of steak you can find)
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 10 3/4 oz. can condensed cream of mushroom soup
1 10 3/4 oz. can condensed beef broth (also in the soup aisle)
1 soup can water
1 cup sour cream (low fat is fine here)
Fresh chopped parsley
Mix flour and water and set aside. Heat butter in a large, heavy skillet. Cut steak into thin strips and toss with seasoning. Cook steak in butter until brown on all sides. Remove from pan and keep warm. Add to pan drippings cream of mushroom soup, condensed beef broth, 1 soup can water and flour mixture. Simmer and stir constantly until thickened. Add back steak and simmer for 45 minutes or until desired thickness is achieved. Turn off heat and stir in sour cream. Serve over cooked noodles. Garnish with fresh parsley.
TOP 3 THINGS I'M GRATEFUL FOR TODAY:
1. I'm grateful for my friend Shelley, who came over on a freezing cold and snowy day and ate soup and drank coffee with me for hours....so fun to catch up!
2. I'm grateful that my daughter had a safe trip with no delays yesterday, despite lake effect snow in Syracuse.
3. I'm grateful for my silly dog Wee Willie, who makes me smile every single day.