Growing up in the snow belt in northeast Ohio, having a snow day wasn't uncommon. The state legislature gave every district five emergency days that could be missed without making them up. That leeway took some of the stress off the news “no school tomorrow.” The problem is five days can be used long before one was dreaming of a white Christmas.
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1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients in a 3-quart electric slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
It's hard to believe it'll be 10 years since 9/11 come this September. The world has changed a great deal since that incredibly horrifying day – and so have our personal lives. Education is often a reactor to what's going on in the world, especially in terms of technology, business, safety and curriculum. Therefore, it should surprise no one that schools have changed a bit over the last decade. Will 2011 continue that trend?
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3 tablespoons extra-virgin olive oil
1/2 pound mixed mushrooms
1 pound Swiss chard, stemmed and coarsely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
2 tablespoons butter
A drizzle honey
Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve. [Full Story »]