Momma Said

My poor dog Bailey had to have surgery again and this time it is a different kind of cancer than what she had before.  I gave both of them a bath this past weekend and found a large lump on her front leg.  The doctor saw me quickly and took her directly into surgery.  She is home and resting comfortably.


I am keeping my fingers crossed for her, I should get the results of the test next week.  I will keep her as comfortable as possible for as long as I can.  She has been a great girl and I will give her the best care I can.  She is a member of my family and I will care for her as such.

The next conflict in my life is cleaning up the hair that is coming off both the dogs after the bath.  Anyone with a long haired dog knows that after a bath the shedding is nothing less than astonishing.  Momma Said, “I am not sweeping dust bunnies from under the bed, I am sweeping dust kangaroos from under there.”   I think I need to start using the shop vac instead of a broom.

I am combing hair off Amber that would fill a bushel basket.  Anyone having a Shepherd breed dog knows how much hair they shed.  She has a double coat and it is like shearing a sheep.  I could make two more dogs with the amount of hair that I have combed off her.  I need to learn how to spin wool and I could make myself a sweater.  Momma Said, “That would mean having to learn how to knit as well!”


CHUCK ROAST WITH BALSAMIC AND DIJON

If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through. For the Instant Pot, cook on high 50 minutes.

INGREDIENTS

  • 2-3 tablespoons vegetable or canola oil
  • 4 pounds Chuck Roast
  • 1 medium to large yellow onion chopped
  • 1/3 cup balsamic vinegar
  • 2-3 tablespoons Dijon mustard
  • 5 sprigs fresh thyme
  • 2 cups reduced-sodium beef broth
  • 1 bag baby carrots
  • 1 pound very small baby potatoes white or red
  • kosher salt & freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 300F.
  2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
  3. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
  4. Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 – 3 hours or until very tender.

Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy

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