BYE WEEK

It's bye  week around here.  Bye week means there is no game this week & that our next football game is next Saturday at home against Stanford.  We didn't receive the outcome we wanted last Saturday when we met the Oklahoma Sooners in Husky Stadium.  But, we are still optimistic.  We  have 9 additional games to play and we are determined to keep our chins up.  I found this quote and thought it was perfect for our team.

Do not fear the winds of adversity. Remember: A kite rises against the wind rather than with it.   Unknown 

Because it is bye week Charlie's schedule is a little less hectic.  Luckily, he was able to be home for dinner Sunday evening.  Usually  during the season, he has all his meals at the office at training table with the team.  So, this time of year I do not do a lot of special cooking........although I decided to try this recipe for Sunday dinner:

 

Beef Stroganoff

Crème fraîche is similar to sour cream but milder and sweeter, with a touch of nuttiness. Unlike sour cream, it can be simmered in sauces without curdling. Look for crème fraîche at well-stocked supermarkets or at gourmet food stores. To make your own, combine 1 cup of nonultrapasteurized heavy cream and 1 Tbs. buttermilk in a saucepan and heat over medium-low heat until just lukewarm. Pour into a bowl, cover loosely and let stand at room temperature until thickened, 8 to 48 hours or more. Chill before using.

Ingredients:

• 3 Tbs. olive oil
• 1 1/2 lb. top sirloin, cut into thin strips about 1
    inch wide and 2 inches long
• Salt and freshly ground pepper, to taste
• 3 Tbs. unsalted butter
• 3 leeks, white and light green portions only,
    cleaned and finely chopped
• 1 lb. cremini mushrooms, brushed clean and
    sliced
• 1 Tbs. tomato paste
• 2 Tbs. all-purpose flour
• 2 1/4 cups beef stock
• 1/3 cup crème fraîche
• 2 tsp. Dijon mustard
• 2 tsp. fresh lemon juice
• Finely chopped fresh flat-leaf parsley for garnish

Directions:

In a large fry pan over high heat, warm 1 Tbs. of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef strips (do not overcrowd the pan) and sauté until nicely browned but still a little pinkish on both sides, about 1 minute per side. Transfer to a bowl. Repeat with 1 Tbs. of the oil and the remaining meat.

In the same pan over medium heat, melt the butter with the remaining 1 Tbs. oil. Add the leeks and sauté until softened and lightly browned, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper.

Stir in the tomato paste and cook until blended in, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Boil for 1 minute, then reduce the heat to medium. Add the crème fraîche, mustard and lemon juice and cook for 1 minute more to allow the flavors to blend. Taste and adjust the seasonings.

Return the meat and any accumulated juices to the pan and cook just until the beef is heated through, about 2 minutes. Garnish with parsley and serve immediately. Serves 6.

Serving Tip:Stroganoff, though not technically a braise, has a similar consistency when finished. It is traditionally served over wide egg noodles.

Adapted from Williams-Sonoma Collection Series, Soup & Stew,by Diane Rossen Worthington (Simon & Schuster, 2004).

 

This recipe was easy to prepare.  I didn't use the Creme Fraiche and instead subsitute heavy whipping cream.  I also had my butcher cut the top sirloin into thin strips to save myself this step.  A recipe I would recommend that you try.

 

I found these great papers and embellishments at my local scrapbook store.  They are from My Minds Eye-Laundry Line and Dreaming2 Collections:

 

 

 

 

 

I cannot wait to makes some cards and scrapbook pages out of these.  I also picked up these Inkadinkado clear stamps by Brenda Walton at Michaels.  They have a great price of $9.99 and I was able to purchase them with their coupon this week for 50% off.

 

 

 

I purchased these stamps to make "Welcome Baby cards" to go with these baby gifts.  These are handmade night lights that I bought at the Bellevue Arts Festival this summer.

 

 

 

They are really cute when they are lit up.

 

 

 

I am really trying to buy handmade items and these were perfect for the two little boys that the night lights are going to.  So, I encourage you to consider taking the Handmade Pledge.  You can learn more about it by going here BUY HANDMADE.