This week we had four really good rainstorms. It has saturated the new grass and everything planted this year. I am so thankful as it truly has been an investment and one that I am enjoying as I watch things grow.
Everything is still so green in August!
Raindrops dress up oxalis
Esperanza will be planted in the ground next year!
Vitex is blooming ... finally!
It's hard to see in these photos, but blooms are all over this tree.
I am so glad to have the pleasure of seeing it flower before Fall.
Crape myrtles hanging on.
Since we didn't get to swim on Thursday, we did other things ... visited the mall, bought Legos to build, and Kate bought an armoire for the clothes for her Build a Bear family. She was fairly blunt in her plan. "Nonnie, if I pay for $20 of this, will you pay for the other $20?" Lol! Smart cookie knows how to bargain. She is also very generous. Her other grandmother took all of them for a vacation this year to the Grand Canyon and they had a wonderful time. Kate told me that her grandmother paid for every. single. thing. She wouldn't let them pay for anything! Kate even offered to give her some money to help. She has also made offers to me to help pay for things ... such as our new air conditioner! What a girl!
Kate shares many things with us and in sharing about the vacation she was quite sensitive to our feelings. As we listened to her, DH and I were both quiet hearing about all they had done and all that her grandmother had done and paid for. We were in the car so we really have to adjust our listening ears to her little voice and somehow she interpreted our silence to mean that we thought she was saying we weren't good grandparents because we hadn't taken them on a trip! My goodness! She became quite tearful telling us what good grandparents we are and how much we do for her and Jack and all that we buy, etc., etc. After we got home, we had a little discussion about comparisons, and giving, and love that is sincere and the importance of loving people regardless of what they are able to give in the way of things. Our memories of being together and enjoying each other are priceless.
On Friday we went for a swim at Alice's and our timing was perfect because just as we got out of the pool, another rainstorm hit!
Here she is helping our friend Alice make ice cream. It was a relief that she didn't notice it was goat milk Alice had for the ice cream. I'm not sure she would have enjoyed eating the ice cream as much as she did.
Alice is so good to us. She always has goodies for us.
What a great friend she is.
On Thursday evening I did oven roasted filet mignons which were delicious, but we were unable to eat all of them. In checking Pinterest for use of leftover filet mignon, I found a recipe for quick beef stew. It really wasn't a stew as much as a mix of vegetables and the leftover meat.
It was good, quick and easy.
Those crescents are a little puffy!
"This stew consists of tender pieces of steak sauteed just until rare, then added to an array of vegetables. It's best made with beef tenderloin, although New York strip steak, sirloin tips and skirt steaks can also be used." The recipe is below and, even though my leftovers didn't weigh a pound, it was plenty for us.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 cups diced potatoes, rinsed ( 1/2 inch)
- 1 cup baby carrots
- 1 cup small white button mushrooms
- 1/3 cup chopped onion
- 1 tablespoon chopped garlic
- 1/2 cup fresh baby green pea ( or frozen)
- 1/2 teaspoon salt
- 1 lb beef tenderloin, fat trimmed ( cut in 1 1/2 inch pieces)
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons dry white wine
- 2 tablespoons chicken broth
- Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
- Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
- Add onion; cook for 1 to 2 minutes.
- Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
- Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
- Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skillet and cook 2 to 4 minutes, turning meat until browned on all sides.
- Add to vegetables; stir to mix- Transfer to a platter.
- Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.