You are currently browsing the daily archive for February 4, 2009.
A (pooped) boy and his dog…………..
Tim has been keeping a crazier schedule these days than the adults in the house. In addition to school, he is involved in Writer’s Club, Reader’s Club, Odyssey of the Mind, Boy Scouts, guitar lessons and skiing lessons.
No wonder the poor kid is tired.
I was reading something the other day and learned that Vermont is the “whitest” state in the country. Really, statistically, it has 96.6% of the population reporting themselves as “white”. We often commented before we moved here, when we used to come up on vacation, about the lack of ethnic diversity, particularly since NJ sported just about one of every nationality there is – a kind of Noah’s Ark if you like. While it became somewhat of a joke between us, evidently, it is a statistical fact.
Here are some other interesting facts about Vermont that I uncovered:
- Vermont is the only New England state that does not have a coastline on the Atlantic Ocean.
- Vermont was a sovereign entity for 14 years before it became the 14th state.
- Montpelier is the smallest state capital in the entire country. It is also the only state capital in the country to not have a McDonald’s.
- Vermont has the largest number of high school teachers per capita.
- The second largest export out of Vermont is Ben & Jerry’s Ice Cream. The first is, of course, maple syrup.
- Vermont has one of the lowest homicide rates in the country.
- My favorite — Vermont’s population is 623,050. Bergen County’s population when we left NJ was 850,000 (and that was only the county we lived in)
Tonight for dinner I made Beef Daube Provencal, a recipe that I got off of Cooking Light’s website. The photo above from the recipe website was pretty much exactly how it turned out. It was filling, tasty and overall voted as a keeper. Here is the recipe, courtesy of Cooking Light and Myrecipes.com
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
- 367 (31% from fat)
- 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)