I find myself being drawn to all things simple. It is like my mind is too tired and needs a vacation from having to process too much. I am mindful of how exhausting it is to grieve both physically and mentally. I am functioning much better than I was in December but need to remember to keep taking little steps and not try to accomplish too much too soon.
For now, I am truly grateful to be able to do laundry, cook, wash my face before going to bed and floss my teeth. To tackle the dishes straight on instead of letting them sit in the sink. I am less likely to snap at one of the boys and I feel in more control and calm, even when life is still pretty harry.
I enjoyed cooking up a super crock pot meal this weekend that made our little home warm and inviting. I also baked a dump cake which I love because it is simply dumping three items into a pan.
Slow Cooker Italian Shredded Beef Hoagies (Betty Crocker)
2 lb beef boneless arm roast, trimmed of fat (I used a cooked turkey pot roast I already had in the freezer and this still tasted great)
2 medium onions, sliced (These really make the mixture tasty)
1 can (14.5 oz) Italian-seasoned diced tomatoes, undrained
1/4 cup tomato paste (I just used a small can of tomato sauce since I didn't have the paste)
8 Hoagie buns, toasted if desired
8 oz shredded mozzarella cheese
Place onions in bottom of slow cooker. Place meat on top of onions. Mix the tomatoes and sauce/paste and pour over meat. Cover and cook on low heat setting 8-10 hours. (Since my meat was already cooked, I just put the setting on high for a few hours.) Shred meat. Put mixture on buns and top with cheese.
Yeah, there is enough left for another dinner later in the week. It is also suggested, that you simply top pasta with the meat mixture if you don't want sandwiches.
3-Ingredient Pear Dump Cake
Coat 13 x 9 inch pan with cooking spray. Pour in large can of pears in heavy syrup (include syrup). I cut the pears up because they were in halves and spread out on the bottom of the pan. Top pears with a box of DRY white or yellow cake mix, spreading evenly. Top the cake mix with a stick of melted butter or margarine. Sprinkle nutmeg, cinnamon and sugar on top. Bake at 350 degrees for about 35-45 minutes. Serve warm with milk, cream or ice cream.
You can use whatever fruit you have - canned peaches, fruit cocktail, etc. or use fresh berries or pie filling. For the butter topping you can also put on pats or slices from a stick, spoon on soft margarine or even spritz sprays of butter flavored cooking spray. This is also good to reheat for breakfast.
Today I am grateful for:
1. Clean clothes.
2. Flannel sheets.
3. Freshly cleaned bathrooms.
4. Being gifted two huge loaves of Italian bread from my oldest's girlfriend, whose family gets them from their neighbors, owners of a bakery.
5. My son's ceramic pots and vases he made this semester in his ceramics class. I am enjoying decorating with them.