Hi, everyone. I wanted to come to you and let you know what's happening in my world right now. I launched a GoFundMe to help raise funds for me to buy my house. For those of you who don't know, I'm currently unable to work outside of the house and my editing business is really quiet. I also had to replace my car in the past year. All of this has led to me worrying that I won't have the needed funds to buy my house when the lease is up. Without those funds, I don't know where the cats and I will end up. 

After over two weeks of attempts, I finally have a cat scan scheduled for my lungs. It's not until mid-October, but at least it's scheduled. I'm not impressed with the hospital system for completely dropping the ball on this. Hopefully their techs are better than their schedulers. But hey, I got it done!

Turkey Stew:

Ingredients:

8 cups chicken broth
2 cups peeled and diced sweet potato
1 (28-ounce) can diced or stewed Italian style tomatoes
1 teaspoon oregano
1 teaspoon coriander
1 Tablespoon chili powder
1 (15-ounce) can corn
4 cloves chopped garlic OR 1 teaspoon dried garlic powder

Directions:

Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded. 

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No Starbucks today. The kid had today off of class because he has to go in tomorrow to take a test. Instead, we had an emergency oil change done (emergency because the light started flashing in my car), grocery shopped, did bio homework, and studied more for the math test. Tomorrow I'm not sure how long I'll have while he takes the test so I decided I'd better write this week's post up tonight.

Traditional Beef Stew:

Ingredients:

2 pounds beef stew meat

1 yellow onion, peeled and diced

1 cup baby tomatoes, cut in half

2 to 3 ribs celery, sliced

1 cup baby carrots

1 cup green beans

1 cup sliced mushrooms

4 cups beef broth

1/4 cup red wine

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon steak seasoning blend

1 teaspoon Worcestershire sauce

1/2 cup flour, for dredging

 

Directions:

 Wash and chop all of your vegetables, before adding them to your crockpot. Put flour in a shallow bowl and then dredge your meat completely. Place your meat into the crockpot and throw away any extra flour. Add dry seasonings, Worcestershire sauce, wine and beef broth.

 Cover and cook on low for 8-12 hours.

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...or at least I think that's what I'm drinking. I could be wrong. I'm far from being a Starbucks expert. I am, however, some sort of expert at coughing. That's right. I still have this cough! I went to the doctor yesterday and she's not sure why I still have it. So, she's sending me for a cat scan on my lungs to rule out anything. I have to go out of my usual network for that so I'm waiting on that phone call.

Creamed Corn:

Ingredients:

1 bag frozen white corn

1 can corn

1 Tablespoon butter

1 Tablespoon cream cheese

2 Tablespoons flour

3 Tablespoons fat free milk

1/4 teaspoon black pepper

 

In a small saucepan, melt your butter and cream cheese over low heat and make a roux, adding your flour slowly and whisking until there aren't any lumps. Add your milk and the liquid from the can of corn to the mix and whisk again. Mix in the black pepper.

 

Empty the contents of the frozen bag of corn and the corn from the can into your crockpot. Cover with the sauce.

Cook on low for 4-6 hours or on high for 3-4.

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It's Wednesday and I'm back at Starbucks. The music is especially weird today but loud still. There's also road construction outside and no peach juice. All of this, but I'm still in an okay sort of mood. The problem is that I have no idea what to write about this week. Not much has changed in the past week. Ben and I are trying to adjust to his new school schedule. There's a lot to it this semester. Every single one of his classes is like a part time job, I swear. Luckily, two of them are due on Sundays. Biology is due on Thursdays so we're trying to start working on that on the Friday before. It's only week 2 and there was a holiday so we'll see how it works out.

Honey Lentils:

Ingredients:

1.5 cups lentils
3 cups water
1/2 red onion, diced
1 can garbanzo beans, drained and rinsed
1/2 cup shredded carrot
1 teaspoon salt
1 teaspoon dried mustard
1/4 teaspoon ground ginger
2 Tablespoons soy sauce
1/3 cup honey

1 dried bay leaf or 2 fresh bay leaves

Directions:

Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf on top.

Cover and cook on low for 6-8 hours, or on high for 3-5. Taste. If desired, stir in an extra tablespoon of honey.


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