I unpacked a few more books yesterday.
All fiction. My cookbooks, language books, computer books, garden books, etc, have all been unpacked for awhile.
I have, roughly 150 books of fiction unpacked, and a poor selection, I might add.
I have, when all my books are unpacked, a library of somewhere between 1750 and 2000 works of fiction.
In the past, when all of my books were available to me at all times, I had nothing to read.
I would regularly spend time on Amazon, searching for something new.
I would regularly get big boxes from Amazon.
Now that I only have a fraction unpacked…..
I’m so excited! I can’t believe how much I have to read. I looked at each one like a long-lost friend and can’t wait to get started.
Should I read them by author? Alphabetically? By print date?
Do you think I need help?
Early update this week – tomorrow is Bread Baking Babes Day (mark your calendar)
The floor is started. Every one of those 2 x 2’s you see on the floor has to be either shaved or shimmed to get the floor level. Once all those are in place, insulation goes down and a wood floor on top. Then it will be level with the rest of the house.
I’ve been on a meatball kick lately. I’m working on ‘101 Ways With Meatballs’. I’ve decided I can substitute meatballs for just about any other type or cut of meat.
12oz (350gr) ground beef
1/4 cup breadcrumbs
1/4 cup milk
1 tbs Dijon-style mustard
1 tbs Worcestershire sauce
1/2 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
In medium bowl lightly beat the egg with a fork. Add breadcrumbs, milk, mustard, Worcestershire, paprika, garlic, herbs and mix well. Add beef and mix well, (use your hands and knead like bread dough). Form into meatballs, about 1″ (2.5cm) in diameter. Set aside
1 medium onion
4oz (125gr) mushrooms
1 tbs olive oil
1 tbs paprika
1 cup beef broth
1 tbs Dijon-style mustard
1 tsp thyme
1 tbs cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt, plain yogurt or sour cream
Peel and vertically slice the onion into thick wedges. Brush any dirt off the mushrooms and slice – trimming off the tough stem ends.
Heat 1 tbs oil in large nonstick skillet. Add paprika, onions and sauté for 5 minutes. Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer. Remove to a plate.
Heat beef broth in the skillet. When simmering, add the meatballs, cover and cook until done, about 10 minutes. Add onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 minutes.
Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly. Serve over Brown Rice.
I just discovered that my vegetable freezer quit working…..
It’s a full-size, upright freezer, chock full of vegetables from my summer garden.
Everything is thawed, still cool, but thawed.
I haven’t a clue what I’m going to do with it all….