Friday, June 28, 2013
friday five: take five!
At RevGals Deb invites us to take a plunge with five. Here goes!
1. Five flowers you'd like in a bouquet or in your garden:
Black-eyed Susans (the one thing I actually have in my wannabe garden!)
Lupine (alas, too hot here, but I would still like to have them)
2. Five books you want to read (or re-read):
Quiet (Susan Cain)
Daring Greatly (Brene Brown)
Anything by Richard Rohr or John O'Donohue
Any of Julia Spencer Fleming's mysteries (I've only read the first)
The Power of Positive Dog Training (Pat Miller).
3. Five places you want to visit:
Cantabria, Spain (photo)
Assorted towns in Germany where my ancestors lived
Iguazu Falls (South America)
4. Five people you'd invite for tea/coffee/beer and pizza:
Leonardo da Vinci
5. FIve chores or tasks you'd gladly give to someone else:
BONUS: A five ingredient recipe! (This is harder than it sounds!)
Crock Pot Beef Stroganoff
2 pounds stew beef
2 cans condensed golden mushroom soup (not cream of mushroom)
1 large onion, chopped
1/4 teaspoon black pepper
8 oz sour cream
*8 oz. cream cheese
In a 3-quart crock pot, mix together the beef, soup, onion, and pepper. Do NOT add water to the soup. Cook on low for 7-9 hours.
About 15 minutes before serving, cut the cream cheese into cubes and mix into the crock pot. Just before serving, stir in the sour cream. Serve over rice or noodles.
*my recipe didn't include cream cheese in the list of ingredients, but it is referenced in the directions. Good catch by a fella RevGal! I tracked the source and have added it here. Kindly forgive the error.