Caffeinated Randomness: Challenge and Comfort...

To be totally random...I thought I'd start with a quote and scripture that have totally slapped me in face today.

"A sentence from Psalm 101 has been both challenging and convicting for me: 'I will walk in my house with blameless heart' (Psalm 101-2, NIV). When God speaks to me about being more loving, this verse reminds me to make application in my family first—and then to others. It forces me to ask, 'Am I more spiritual, more loving, or more fun somewhere else? Who gets my best—my family or others?'" -- Jean Fleming, A Mother’s Heart

AND then...randomly...share a picture of my redheaded woodpecker. I've had pilated, hairy and downy woodpeckers for years...but this is my first redhead! Isn't he/she pretty? I know, it's hard to see...but they are pretty elusive and it was snowing pretty hard when I took this picture. In the second picture you can see a downy woodpecker too...and a cardinal in the hedgerow if you really look back!
And my last helpfully caffeinated random comfort for the day is...a lovely chuck roast...
...and fresh bread...*sigh*....

Melt in your mouth Chuck Roast

by Bette McCumber
Ingredients

• 1 large onion, sliced
• 1 medium green pepper, sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast (2 to 3 pounds)
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 4-1/2 teaspoons prepared mustard
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 teaspoons pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions

• Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
• Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Recipe from the JAN/FEB 2010 issue of Simple and Delicious Magazine