Pioneer Woman at Heart

I don't watch the news often, but we do try and listen to the weather report if we can.   We are dipping into another very cold, cold spell here.  The news is warning us that the temperatures could dip as low as -25°F with the windchill (the forecast changes hourly).  Not only that, but they are predicting snowfall in abundance.  The snow expected could be 10 inches and up in areas here.  The weather predicted, is said to last another week.  They are calling the weather "Mother Nature's Fury." The snow does not concern us, as much as the sub-zero temperatures do.   We have been to town to re-stock a few items, but typically we avoid town when people are panic shopping (thank you news people).  We were low on chicken feed and a few other necessary items. Now...about  books.  First, I have had very little reading time if you can believe it.  When your house is 6 weeks behind in cleaning and what not, there is no problem with...

Although we love Beef Stroganoff, we love beef burgundy with homemade noodles and mashed potatoes as well.  Here is my recipe (all organic ingredients or home grown and homemade ingredients): First:  Thaw a quart of homemade onion soup from the freezer.  To make the soup, see the blue ball book for the recipe.  I make this when onions are harvested, and I use a mandolin to slice all of my onions.  This soup comes in handy to use for a soup start as well, for corn chowder and other dishes. Add the quart of soup to the crock pot, and add the following: 2 lbs. of stewing beef, cubed and tossed with 1 Tbsp or so of flour 1/2 lb. fresh mushrooms, sliced* 1 tsp. salt* 1/2 tsp. marjoram, dried 1/2 tsp. thyme, dried black pepper to taste 1 1/2 cups burgundy wine *(Salt if your soup hasn't been salted) Cover.  Cook 8-10 hours on low. I like to thicken this a bit with arrowroot powder, but it's up to you really. I boil my homemade noodles, drain ...