“Life is all memory, except for the present moment that goes by you so quick you hardly catch it going.” – Tennessee Williams
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
In the blink of an eye it was Thanksgiving, and on the way to Christmas. John’s brother and his wife stopped for lunch with us and our sister-in-law at Lola’s on the Lake in Waconia… all decorated for the holidays. Our son’s family always cuts their own tree… and I finished a Charley Harper puzzle that made me smile… all quickly fleeting moments being stored in memory.
RECIPE OF THE WEEK
I have never been a lover of sloppy joes, but made this recipe based on one from Ree Drummond for handy eats when we were putting up our trees. I would make it again… great flavor, and not too ‘sloppy’!
CROCK POT SLOPPY JOES
- 2 tablespoons salted butter
- 2 1/2- 2 2/3 pounds ground beef
- 2 tablespoons minced garlic
- 1 1/2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon crushed red pepper flakes
In a large skillet, melt the butter over medium high heat. Add ground beef in small chunks and cook, breaking up the meat until browned, 5-7 minutes. Drain off and discard most of the fat.
Add minced garlic, onion powder, salt and black pepper and pour mixture into a 6-quart crock pot.
Add the ketchup, brown sugar, Worcestershire sauce, chili powder, dry mustard, red pepper flakes and 1/2 cup water. Stir to combine.
Cook until the flavors concentrate and the mixture reduces slightly and deepens in color around the edges, about 2 hours on high or 4 hours on low.
Serve on buns, butter-toasted on a griddle if desired.
