Like every other woman in the world, the first week of the new year brought a renewed effort to reclaim the house . . . to rescue it from the downhill slide to which it has a proclivity!
Something about the new year just stirs in one's blood a renewed hope that somehow this will be the year to bring all things into order.
So, obligingly, I jumped on that happy bandwagon and we tackled the boys' room. No, not something small and achievable like the guest bathroom. The boys' room.
Yes, that would be the one.
Nothing that a lot of dark roast coffee, prayer and patience can't tackle.
Those of you with boys know how it is. They have collections. There are the collections of feathers and bottles and jars.
(These are ROOT beer bottles, girls!)
And the collections of rocks and marbles and stones.
And the collections of cars and the wheels off the cars and the screws that came out of the wheels off the cars and the broken-off heads of the screws that came out of the wheels off the cars . . . .
Yes, you have the picure.
Walls were washed, repaired, and repainted; curtains were laundered; carpet was shampooed; drawers were organized; closets were cleaned out . . .
Oh, it was a delightfully productive day.
The enthusiasm spread. Oldest Son joined the scene and put together two bookshelves for the boys' room for the display of all things Lego. (A much better choice than displaying said Legos under the bed.)
And peeking in on the girls, I found Oldest Daughter cathing the fever and helping Youngest Daughter organize her room! (Oh, wonderful, orderly, organized daughter . . . blessing of my life!)
It took all day, but we were done. And 2 rooms fit for the New Year were left in our wake.
And what is a family to eat when they have been so slaving away for a full day? Why Cowboy Pot Roast, of course. Simmering away all day in the slow cooker.
Think tender chunks of beef, bubbling spicy sauce, nourishing pinto and black beans. A great way to end a most productive day. (Recipe below)
And now, about those other 13 rooms of the house . . . .
Cowboy Pot Roast
1 1/2 tsp. salt (divided)
1 1/2 tsp. pepper (divided)
1 (14.5 oz.) can petite-cut diced tomatoes, drained
1 (10 oz.) can diced tomatoes and green chiles (Rotel), undrained
1 onion, cut into 8 wedges
1 tbsp. chili powder
2 1/2 to 3 pound eye of round roast, trimmed
2 tbsp. vegetable oil
2 (16 oz.) cans pinto beans, drained
1 (16 oz.) can black beans, drained
Combine 1 tsp. salt, 1 tsp. pepper, and next 4 ingredients in a medium bowl. Sprinkle roast evenly with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 1/2 quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours, or until meat shreds easily with a fork. Remove roast from slow cooker and cut into small chunks. Keep warm. Skim fat from juices in slow cooker. Mash 1 1/2 cans pinto beans. Add to slow cooker and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add beef back into slow cooker. Bring back to a simmer. Serve.