Do you ever feel like you’re stretched too thin? Like you created a world for yourself that would need six more of you? I never knew what Bilbo meant when he said ‘thin like butter over too much bread’, but I do now. Since January I have felt stretched too thin. Not thin as in, I feel my life hanging by a thread as I slip out into the universe, but this as in, I have seven projects going at once four children, a husband, a dog, and a cat… and I might need to shower sometime. It’s been this way for 18 years and I relished it. I preferred having 1 million things to do. No exaggeration. I still prefer having a million things to do but I’ve never felt thinned out, stretched too far, and needing seven of myself to get through each day. What changed?
My guess is that for the past several months it’s the first time I’ve ever felt like a grown-up. 18 years of parenting and I always felt like I was the unorganized mom, the mom who was faking it, the hippie mom etc. etc. However, the past few months I’ve actually felt like an adult. Is that what age does to you? I didn’t think it would happen after so long, but it has. So I will keep trotting along having 10 projects going at once, four children screaming and hollering for one thing or another, answering my husbands 9000+ questions about parenting, and trying to find time to shower, but I’ll do it with a feeling of accomplishment that I am now an adult, I think.
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(Space for picture.. I’ll add on Thursday because that is when I’ll make this dish again.. see week 45 Menu)
Beef Stroganoff Casserole
- 12 ounces dried penne pasta
- 2 lbs beef stew meat
- 1 package au jus mix
- 2 large fresh portobello mushrooms, stems removed and coarsely chopped (about 4 cups)
- 1 medium sweet onion, cut into thin wedges
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 14-ounce can beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 8-ounce carton sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill
- Fresh dill sprigs (optional)
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Return to pan.
Meanwhile, place meat in an oiled pan on low heat, begin to brown. Add butter, mushrooms, onion, and garlic over medium heat for 4 to 5 minutes or until tender and meat is cooked. Stir in flour and tomato paste. Gradually stir in broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1/2 cup of the sour cream.
Stir meat and mushroom mixture into cooked pasta. Transfer mixture to an ungreased 3-quart casserole. Bake, covered, about 30 minutes or until heated through.
Meanwhile, in a small bowl, combine the remaining sour cream, horseradish, and snipped or dried dill. Serve with meat mixture. If desired, garnish with dill sprigs.
Makes 6 servings.