FYI: Any guys reading this post may want to skip the first paragraph. Don't say I didn't warn you!
So this is my first cycle off the pill. CD 16. Still not sure if I've ovulated yet. I know there's the likelihood of having a few haphazard, nonsensical cycles, and frankly, I'm scared! Of course, I do realize that, despite the old wives tale of ovulation occuring on the 14th cycle day, some women ovulate as early as day 8-9 or as late as 50-60. There's no way to know unless you chart. Speaking of charting, tracking my temps daily is getting easier (they say it takes 21 days for something to become habit). I'm hoping that today I'm ovulating, so that these cramps and feeling 10 pounds heavier would make sense. *Or could it be the handful of snack-size butterfingers that I suddenly devoured without reason? Amanda, Jenny, Lena---I know you've all gone through this, so bear with the newbie on board!
We went to the Oregon State game vs Washington State yesterday and had a great time. The beavs DEMOLISHED WSU, but in my opinion, they went a little overboard at 66-13. The weather was nice, clear but crisp at 55-60 degrees, just as it is today. These days are numbered, for I can smell the constant Pacific NW rains 'a comin'. Tech is already forming his own paths of mud in the yard from running end-to-end while the neighbor kids are out. Goodbye mud-free kitchen floors!
I broke out the crock pot today, and the aroma of a wine-broth-covered pot roast is taking over the whole house (all 1100 sq-feet of it). Yet another sign of fall... my appetite for rich food increases, my eagerness to take Tech on long walks decreases, and my fat jeans make a resurgence from the back of the closet. Ahhh, what a life. :)
Just for fun, my pot roast recipe (one I found on the 'net):
Drunken Garlic Pot RoastIngredients:2 1/2 lbs boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
12-24 garlic cloves, minced (about 4 tbsp.) ----yes! this is the correct amount!adjust to your taste, though.
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer or your favorite red drinking wine, whichever suits your fancy
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)
Directions:1. In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
2. Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
3. Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer/wine, brown sugar, mustard, and vinegar; stir to mix well.
4. Pour mixture into the bottom of the crock pot.
5. Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
6. Set the crock pot on low and cook for 7-8 hours.
7. Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
8. Serve gravy over meat or with potatoes or noodles.
You can toss in some root veggies (potatoes, carrots, parsnips, etc..), but I like to serve with baked potatoes or chunky garlic mashed potatoes. Yummy! (If you try it, tell me how you liked it!)
