I told you guys I’d be back in December — just in time for the holidays!
You’d think that I would have taken this time off to learn better food photography and better blogging techniques and stockpile enough recipes to take me through next year.
But I didn’t do any of that. (Especially the photo bit. I realize I should have probably started my Glorious Comeback with better photos, but I DIDN’T KNOW before we ate this that the pictures were blurry.)
I did buy a camera, which I think I mentioned, but for whatever reason, it’s always easier to just whip out my phone (or Dennis’ phone in this case.)
So before I get started with the recipe, I’m going to make some commentary.
The reason I took my couple of months’ break was because blogging got…tiresome. I do it because I love writing and I love food and I love taking pictures of food, and it all seemed to work together.
But then I got tired. I got tired, and it was stressful, and there was no…return. Does that make sense? There are a few people I know read my little corner of the Internet, and I’m glad they read it and enjoy it, but then I was looking at these people who do blogging, food and otherwise, and I was like, why don’t I have that community? I don’t know how to build that kind of thing.
But then I decided that that’s OK. I’ll keep plugging away, and I know at least a few people (including my high school boyfriend, as it turns out, even though he and his fiancee are Vegan now, apparently?) like what I’m doing, and that’s enough for me!
Also, I think I’m going to attempt to do what I see a lot of people do, and…tell you more. Bloggers seem to have stories, and they tell people about their lives, and maybe I’ll try that.
Or maybe I’ll feel awkward and just give you recipes. Maybe I’ll take more (good) pictures. It’s all a work in progress.
Also, for December, I’m going to switch up the format a little, and while I’m still going to try my 3-per-week posts, on Fridays, I’m going to post things from Christmas cookbooks. Because when else am I going to use those?
After December, I’m thinking of making Fridays days for Pinterest recipes or something. Not sure yet. I’m still work-shopping that one.
On to the food!
I made this back in November for mine and Dennis’ 3-year-anniversary, and it was really, really good! It comes from a cookbook by a lady I met back in NC and that I really like. She’s super sweet, and has written several “Fat Little” cookbooks. I own at least two of them, but I suspect it’s actually three. She also runs Kitcheneez, which is hard to describe, but I think of it as Avon for food people.
She’s created all these great mixes and marinades and seasonings and drink mixes and etc. and they’re sold via consultants. (This isn’t a sponsored post, by the way. I just really like Lisa and her cookbooks and her products!) Dennis and I have tried several of them, and they’re always really good.
So this week, I’ve got two recipes from her Crock Pot cookbook. This is my favorite out of the two, but they’re both really good.
I hope you guys enjoy this one. And it’s good to be back!
Beef Tips
Serves 4
Ingredients
2 lbs. stew beef, cut into bite-sized pieces
1 onion, cut into rings
3 Tbsp. olive oil
2 cups water
1 envelope brown gravy mix
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. black pepper
Salt, to taste
Rice or mashed potatoes for 4
Add the olive oil in a large skillet over medium-high heat. Add the onion and saute until tender.
Add the meat to the pan and brown on all sides, making sure not to overcook, 3-5 minutes tops.
In the CrockPot bowl, combine the water, gravy mix, soy sauce, Worcestershire, garlic powder, and pepper. Mix well.
Add the meat and onions to the CrockPot. Cover and cook on low 5-7 hours.
Prepare rice or potatoes and spoon meat over whichever one you choose. (Dennis had rice. I went with potatoes.)
Salt to taste before eating.
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