Just me and the gerbils this morning
Owning gerbils is like being queen to a couple of Oompa Loompas. They are such cautious little buggers, darting in and out of their tunnels and streaking from one end of the tank to the other in a blur. I'm still patiently hand taming them but it's not a big priority with me to hold them. But like a queen bestowing gifts from upon high, I benevolently hand down timothy hay, seed balls and the ever coveted toilet paper roll. I've even got my dear grandma saving TP rolls for them - thanks Gma!
I'm having one of those insomniac alone time mornings. It's 4:30 as I write this. And I can't spend my time surfing the internet because my iBook needs a brain transplant. So alas, I am sitting with pen and paper, a hot cup of tea and two gerbils.
I made one of my favorite dishes for dinner. BBQ Beef in the crockpot. It's a recipe that calls for a lot of condiments that I tend to use only for that dish. I felt extravagant in deciding to not only buy the chuck roast but all new condiments as well. So Monday I bought new bottles of red wine vinegar, liquid smoke and Worcestershire sauce (side note: the baby can say "Worcestershire" - she is obviously gifted) and a new jar of Dijon mustard. The cut of meat was good and the mouthwatering smell of a crock pot meal cooking away when I came home in the afternoon was like a mother's hug.
Here is the recipe if you're so inclined to tasting the deliciousness.
- 3 lbs boneless chuck roast
- 1.5 cups ketchup
- 1/4 cup packed brown sugar
- 1/4 cup red wine vinegar
- 2 Tablespoons Dijon mustard
- 2 Tbsp Worcestershire sauce
- 1 tsp liquid smoke flavoring
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Place the chuck roast in the crock pot. Combine remaining ingredients for a sauce and pour over the meat. Cover and cook on Low 8 to 10 hours or High 5 to 6 hours. Remove roast from pot and shred meat with a fork. Return shredded meat and mix with sauce.