Can I just mention briefly that I really enjoy my commute (or lack thereof) to work? In the morning I’m five minutes away from the office.
The afternoon/evening is a bit slower with all the traffic. Even then, though, I’m home in time to throw something in the crockpot, run to the gym (I’m converting the middle to love group fitness classes!) and return to a wonderful smelling house (and at a reasonable time, no less).
Last night’s fare was slow cooker beef and broccoli. The prep time literally took ten minutes, which was incredibly convenient. It was a little tricky with timing in that my crock-pot only has one setting (which I assume is high) but all in all it worked out well. I thought about steaming the broccoli so it would look a little more green, but that seemed like a lot of extra effort and the broccoli turned out perfectly anyway.
The final result, even after adding the corn starch, was a bit soupy. But let me tell you, I can handle that better in this dish than I can a casserole. Plus I was able to save some extra juice, if you will, in case the leftovers dry out a bit.
The double perk is that I also have pad thai noodles from when I made pad thai my first week here. Should be a fun way to mix up the leftovers so it’s not just rice. I’d surprisingly make this recipe again — and you know that’s the true seal of approval from me.