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that probably looks way cuter in ascii.
So, back from the discount (but NOT Evil-Mart) shopping, I've acquired laundry materials, a coffee maker, and coffee from Caribou!! The coffee was, sadly, not discounted, but it's still going to be super tasty (and probably a big regret when I'm totally wired after drinking it!)
Dinner tonight was a feeble attempt at my Dad's goulash, which was just given to me in email form like... about 45 seconds ago:
Gram K would be proud of you, that was one of her standard dishes. We had it home, we had it at Barton City, we had it at the campground in Tawas when I was a kid. My recipe is 1lb sirloin hamburg chopped and browned with fine-cut onions, 2 cups macaroni noodles slightly undercooked (like 20% reduction in recommended time), 1 large can diced stewed tomatos, 1 small can sliced mushrooms, 5 1/2" thick slices of Velveeta cheese. Brown burger with onions, drain. Add tomatos, mushrooms, macaroni and Velveeta on lowest heat, cover, stir occasionally until Velveeta melts into a thin sauce, serve hot, salt and pepper to taste...
my version was slightly different:
2 medium portabella mushroom caps, roughly chopped
1/2 onion chopped
3/4 lb ground chuck
1 sm can diced tomatoes
2 tbs flour
2 tbs butter
3/4 c milk
handfuls of cheese
olive oil
chili powder/paprika/oregano/garlic salt/onion powder
s+p
sautee onions and mushrooms... and by "sautee", I mean turn on the wrong burner and wonder why the hell the pan isn't getting hot. Then sautee. Add in the GB and then after it browns, drain some of the fat (because, yuck) and then add in the tomatoes. In a different pot, make a roux (butter+flour+salt...+milk) add cheese after it thickens and then add the cheese to the pot. Then taste it and be all like.. hm.. this is missing something and add in the spices at random.
Also, Jon and Kate plus 8 is like a ridiculously adorable show and makes me want my future hapa babies like.. yesterday.
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