good weekend bad week

or maybe i just need to remember to take my meds. It's your choice, folks. Welcome to The Interactive Schecki�

Seriously.

The weekend was good. Friday night I... don't remember, really. Think I just vegged out and knitted. Happy beta waves. Saturday morning was more of the same, really. Napped with the cat on the couch. purrr-rrr-rrr. He's a little sweetie, that mr. orangehead. Saturday afternoon we went over to DeKalb and I got some lovely wool from The Yarn Exchange and also some absolutely gorgeous mohair/silk blend that is in a fabulous deep pink. Almost red, really. It's really quite lovely and naturally, I have no idea what to make with it. Then we had dinner (strawberry crepes, yay!) and headed over to the 7th street space to see some bands play. Veterans of Flight kicked a hundred different kinds of ass. As did Candysweat who played at Otto's (we cruised over there and saw them) then we went home. Sleeeeeeeeeepsleepsleepsleepsleepsleep. With an extra hour and everything. Sunday, Scruffy had to go into work for a few hours, so I went over to check out the North Park Village Nature Center Harvest Festival because last week I met a real cool chick called Crystal who heads up a community of artists called Twilight's Dream and they were showing some stuff there and i wanted to check it out. Never underestimate the fun of knitting with frozen fingers. I was glad I wore my hat (one that I knit about a year ago. It's really cool and when I wake up from this daze I'll post a pic.) because it was coooooold. Then i went home and worked on another hat (which is in a wool/recycled silk and wool mix) and I'm about half way done with it. Again, pictures are forthcoming. Chowed on some homemade Italian beef which was even better (!) than it was the first time around. Seriously. I hate to toot my own horn (rowr!), but the Italian beef I made? Totally rules.

I spent the rest of the night knitting and watching Adult Swim

Bizarro!

Recipe for Schecki's Ass-Kickin' Italian Beef

1 slow cooker/crockpot
1 2lb chunk o'beef (I used a rump roast... kinky!)
6 heaping tsp minced garlic
6 heaping tsp parmigiano reggiano (or the stuff in the green can. i won't tell)
1/3 cup dried oregano
1 can (14 oz?) beef broth
water
salt & pepper

Take your chunk o' beef and cut 6 2 inch long 1 1/2 inch deep slits in it (I cut four in the top and one on each end).
In each slit stuff 1 heaping tsp garlic and 1 heaping tsp parmigiano reggiano. I used my thumb to really pack it in.
Smash up the oregano with a mortar and pestle, or if you don't have one, crunch it up with a spoon or rub it between your hands or something to break up the pieces a bit and get the oil out.
Put the roast in the slow cooker bowl thingy and next to the roast (not directly on the roast) pour in the can of beef broth. Add enough water so that the level of liquid is about an inch below the top of the roast (Now you may be thinking now that the broth will wash away the garlic/cheese mixture that's stuffed in the side slits. And it may. But if you pack it tightly, loss will be minimal.)
Take the crushed oregano and sprinkle it over the top of the roast and if you're planning on serving your beef au jus then dump some in the broth, along wee bit of salt and a couple of good grinds of fresh black pepper.

(If you're making this the night before -as i did- put the lid on and stash it in the 'fridge until tomorrow morning)

Then cook on low for 10-12 hours.

To serve: shred that bad boy and serve in nice rolls with mozzarella cheese and hot peppers, and a cuppa au jus

Yum!