Prepping for delivery and recipe

As I look through all the orders to be processed, it’s amazing to me just how many of you appreciate the vendors products.

With harvest in full swing it makes it tough to prepare gourmet meals. So tonight I threw together something new. I had taken frozen beef stew meat out of the freezer at noon (yep – for dinner). About 4pm, I threw it in a pain with hot olive oil, some garlic powder, season salt and pepper; put the lid on, left it on warm and forgot it. Hmmm…. I thought, an hour later….now what. Gee; there are 4 bushels of tomatoes in my kitchen; do you suppose I should use them? And then what. Here comes the non-measuring Merry. Chop a head of cabbage into shreds, boil water…take skins off of tomatoes. Smoosh them and throw them in the pot, 1/2 an onion from last night’s cuttings, 3 carrots, cause I got tired of peeling them (no potatoes, cause I’m trying to cut back), it looked dry. So I added 1 cup of water, worchestiresheersauce or however you spell that, 2 beef bullions, and put a lid on it. Oh ya – added about 1 cup of freshly made tomato juice (oh so good). Waited until the cabbage was half cooked. This was heavenly. I kind of went Iron Chef on the kitchen. It’s a mess.

See ya tomorrow if you ordered.