Yesterday schools were closed by the governor - and today again.
But I got Boo Boo La La to do a book report on "The Adventures of Ook and Gluk, Kung-Fu Cavemen From the Future" by George Beard and Harold Hutchins.
Six whole sentences!
My boss also told us to work from home yesterday since the temp when I would have left for the office was -22 and the high yesterday was about -12.
My husband's truck OVERHEATED.
My battery died and I was low on anti-freeze.
We have had fun during this cold streak - Sledding
Watching pond hockey, swimming, trying to snow golf and ....
Boo Boo La La's favorite winter activity - Ski-doo'ing.
No no no, not "sledding" or snowmobiling for my daughter.
As in - "Mama, these people at Breezy Point know winter. Look at all the people out Ski-doo'ing!"
T-bone and Snake took her Ski-doo'ing Saturday.
It was only EIGHT BELOW ZERO!
The plan was to go for just two hours, but almost THREE HOURS later my trio pulled up outside of Lucky's Tavern. Boo Boo La La looked dazed and didn't want to talk to me, or get a picture. Finally the waterworks began.
"I am SOOOOO COOOOOLLLLLD Mama."
Yikes was she ever freezing! I took off her mittens and her fingers were ten little icicles.
I stuck them under my arms immediately and picked my baby up to sit in my lap and thaw. I then ordered her cocoa and me a Bloody Mary. (Side Note: GOOD Bloody Mary at Lucky's - skip the loaded if you don't need a beef stick.)
T-bone kept teasing her about going back out on the trail...she didn't like it!
"NO MORE SKI-DOO DADDY!"
But she survived.
Now you need something warm too. I found this on Cooking Channel website - here are my modifications for some nameless little girl who thinks pepper is too spicy.
1 (15-ounce) can tomato sauce
1 tablespoons paprika
3 tablespoons dark brown sugar
1 teaspoons ground coriander
1 teaspoon ground cumin
1 (3-pound) beef roast
Kosher salt and freshly cracked black pepper
1 teaspoon onion powder
1/2 yellow onions, sliced
1 yellow pepper, sliced
Combine the tomato sauce, paprika, brown sugar, coriander, cumin and onion powder in the base of your slow cooker. Stir to combine and distribute the spices evenly.
Sprinkle the roast with salt and pepper and place it in the slow cooker. Using tongs, turn the roast to coat it evenly in the sauce. Add in the peppers and onions, stir again. Place the lid on the slow cooker and cook until the roast is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
Transfer the roast to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
Skim any excess fat off of the sauce remaining in the slow cooker. Season with salt and pepper. Add the shredded roast back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the roast in its sauce for 3 to 4 days.