What a week—work work work. But thank the Lord, I have a job. And a job I love, at that. I worked the late shift every day last week, so I was not doing the cleaning and cooking for the most part. Yesterday FabGrandpa was off and I had to work, so he cleaned house from one end to the other. It was soooo nice to come home and not have to worry about doing all that.

He has been doing the cooking all week–I leave all the ingredients out on the counter, with detailed instructions, and he puts them together and gets dinner ready. He has been doing a pretty good job of it, too.

He has made chili, goulash, and beef stew, all according to directions from me, and all I have had to do was come home and eat. I am liking this set up—I am liking it A LOT. One night he even baked some chicken thighs and made some rice. Since he follows my directions to the letter, and there are no wheat products in the house at all, everything is gluten free, too.

The beef stew he made was especially good. Of course, I cut everything up and got it all ready for him, and all he had to do was put it all in the crock-pot at a certain time, but HE did do that so he gets the credit for making it. Here is the recipe:

1 lb cubed steak, cut up into bite sized pieces
1 large onion, chopped
olive oil
4 potatoes, unpeeled, cut up in bite sized pieces
4 carrots, peeled and sliced
2 portabella mushrooms, chopped
2 stalks celery, chopped
Aunt Cora’s seasoning
½ tsp garlic powder
1 tsp black pepper
1 tsp salt
1 16 oz can crushed tomatoes
enough water to cover all in the crock-pot

Sprinkle the cubed steak pieces with Aunt Cora’s seasoning. Heat a couple of tablespoons of olive oil in a skillet. Add the steak pieces and onion; cook until the onions are clear and the steak is browned. Pour into crock-pot. Add all the rest of the ingredients, and cook on high in crock-pot for 4 hours. Simple to make, yum to eat, gluten free for your safe eating.