Weekend

Weekend around here are usually not that exciting. Saturdays are a work day like every other and the cows still have to be milked on Sunday.

Because I have been working a lot more then usual, I used this Saturday to catch up on sleep as well as clean up my house! Gary did an awesome job keeping our house tidy during the week, but farm living = never ending dirt. Even when I wasn’t working, it felt like I was cleaning our house constantly! I am not super worried about our house being clean all the time, but I know Gary really likes a clean house so I try and make that happen for him. Maybe that sounds pretty anti feminist… But I really embrace traditional roles and they work for us and our marriage. I love to be home cooking and cleaning, weather that makes me anti feminist or not. 🙂

Here is a snap shot of my weekend:

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Bc young farmer spring party Friday night, so I did my hair for the first time in weeks.

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Saturday, Gary went to an auction and bought a bus….

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My momma brought me three baby chickens as a birthday present!

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My great aunt and uncle came over for dinner Saturday night and I made this cake! I fed them meatballs and rice and broccoli. It wasn’t as fancy as I would normally get for company, but sometimes it’s about the visit more then serving fancy food.

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Sunday consisted of church, lunch at the Veddar Mountain Grille, and relaxing on the couch.

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In the evening we went out for dinner and bowling with some of my cousins. Things like this make me aware of the fact that we are all growing up. We get to choose to be friends rather then just family. It’s a cool feeling, this whole growing up thing. A couple of weeks ago, my younger sister came over to borrow a
Purse and she stayed for few hours. We have never just sat and happily chatted for a few hours. I loved it and look forward to growing all my family relationships into deeper friendships as time goes on.

Fool Proof Roast Beef and Right Living

Today at 11:30am I decided I was going to cook a big family dinner. My two close cousins were coming into town, I had a free afternoon and a roast thawed and ready in the fridge. It was super last minute but everything just worked!

(dinner for 9 please and thank-you)

I spent the morning at the Yarrow Plant Sale with my mom, sister and grandma and then invited them over for coffee and cake and cookies ( ahem yes at 10am) and to come look at my gardens. Also, my mom did my dishes and picked a bunch of pretty blooms from my garden for my kitchen! Lovely.

(These are all from my yard! So fun!)

(garden touring)

(Thank-you Momma!)

Until recently I have not had a green thumb. Not even close! I have actually killed everything I have tried to grow in my house except a Christmas cactus which can go a very long time without water and still come back to life. Early this spring I planted basil and lavender seeds in small containers in my house. To my surprise 99% of the seeds came up and are now living happily in bigger pots! The lavender will take a good year longer till I will ever see flowers. Talk about patience.
I also have spent hourssss weeding and pulling out buttercup ( ahh I HATE buttercup!) from my mostly overgrown rental house gardens. They are now looking pretty good and healthy! I just hope we get to stay here all summer so I can enjoy all my work! I actually am starting to feel knowledgeable in my gardens and really loving being out there on gorgeous, sunny days. I have planted a very small veggie garden of brussle sprouts, cauliflower, broccoli, peas, sugar peas, swiss chard, tomatoes, dill, summer savory and mint. Ok that list doesn’t make it seem small..but its like… four or six plants of each and the garden plot is verrry tiny. The herbs and tomatoes are in pots on my porch. Ohh yes and 12 strawberry plants!
Also, I am helping Jill plant her gardens (and to share in the harvest) at my mom and dads house. We expanded the previous garden so we could plant more potatoes and zucchini and cucumbers! Today we worked on weeding a insanely overgrown smaller garden where we hope to plant corn, pumpkins and squash.

Its great gardening with Jill because she knows sooo much and, as a bonus, I get to spend time with my sister. Jill went to UFV and got her horticulture certificate? diploma? I don’t know…two year program thing. Anyways, she knows a lot about all sorts of gardening things so she it a great person to be learning from.

(Matching garden boots)
(Jam cat in the row of peas)
(Essie painted nails permanently caked with mud…also this is probably not good for my wedding rings)

After spending many hours in the gardens today, I made a super great dinner for my cousins, sisters and mom and dad! We had roast beef, roasted potatoes, roasted broccoli and zucchini chunks and a fresh salad. (wow so much roasting going on). It was a super easy dinner to feed so many people! (nine in fact). I did have help from everyone though. For dessert we had left over chocolate sheet cake, ice cream and vanilla sugar strawberries.

(easy, delish dessert)
(tossing broccoli and zucchini)
(medium- cooked roast)
  
Fool Proof Roast Beef
      While this does occupy your oven for quite some time, it also lead to a great, hands off dinner!

2-3lb Roast thawed and brought to room temperature
              (today I used a sirloin tip roast, but I have also used a prime rib roast and a rib roast with success!)

2 tsp Herbes de Provence
1 tsp Garlic Powder

1 tsp Salt
1 tsp Pepper
3 tbsp Olive Oil
*any spice combo would do, this is my favourite right now* 
1. Preheat oven to 375 degree F. Mix together herbs in a small bowl.
2. Rub roast with olive oil then, while your hands are still slimy, rub herbs liberally into roast. Use all the herbs and cover the entire roast.
3. Place roast into a roasting pan fat side up ( if possible) and place in heated oven for 1 hour.
4. After an hour, turn heat off but leave roast in the oven for an additional hour this hour should end about 1 hour before dinner to be served.
5. If you do not need your oven, leave roast in oven till 30 min before serving time. Turn heat back on at 375 degrees F and heat till warmed through. Let sit on counter 10 minutes covered with foil, before slicing. With a three pound roast this should be about medium rare. If your roast is closer to two pounds decrease waiting in the oven time to 1- 1 1/2 hours.

6. If you do need your oven, remove roast from oven and immediately cover roasting pan. Wrap in a towel or place somewhere to keep it warm as long as possible. 30 minutes before serving place back in oven till headed through. Let sit on counter ten minutes covered with foil, slice and serve.

*cooking longer during the second heating time will result in a more well done cut of meat. Mine was in for 45 minutes and was medium-well done*