Monday night we braved dinner at The Spot, perfect for burgers which we had pool side the day before or a beer. Our meals were good but nothing to write home about. Luckily, it was quick and easy minus a few birds.
After dinner, we braved Pleasure Pier on the pier where the old flagship hotel was destroyed. I guess Monday evenings are a perfect time to go, lines not long and wasn't overly crowded. The kids loved it, Harper the most. She wanted to ride every single thing and drink pink lemonade. I just kept waiting on her to throw up all over Chris. Ha. I am so glad we went, the kids were blabbing all the way home about it.
Tuesday, July 30, 2013
Friday, July 26, 2013
Pinterest recipes can be hit or miss.
I tend to pin when putting the girls to bed, gaining myself 5 minutes of resting.
Some we have loved and others headed straight to the trash.
This one, turned out nicely.
1 stick butter (I used light butter and will probably use a healthier option next time but butter is good)
1 packet ranch mix
1 packet au jus gravy (or brown gravy can work)
1 bottle pepperoncini
1 chuck roast (we just did a small one but there is nothing left)
Place the chuck roast in the bottom of a slow cooker.
Sprinkle the ranch packet over the roast.
Then the au jus packet.
Place the stick of butter on top of the roast covered with ranch and au jus.
Last, place 5 pepperoncinis around the butter on top of the roast.
Cook on low for 8 hours.
Our verdict, this was good.
We will be doing this again.
Our slow cooker cooks entirely too fast so in 3 hours, the meat was at temp already.
This time, I made mashed potatoes and used the roast gravy for gravy.
Even Hailey Grace enjoyed this one.
The pepperoncinis threw me off
I love them more than words but they were just perfect in the end.
Not too hot, not too sweet, not too soggy.
I will put more in there next time we cook this.