This Week's Ramblings (#2) and a Recipe

On Monday I posted about painting this little garden trike blue "here"

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I wanted to add a pop of color which I definitely did thanks to Dan's help.
Now I think it's too bright and want to paint it again...LOL...

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 I did a fun 4th of July tablescape which I can easily replicate for the holiday.
You can visit that post "here"

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I broke the table down and put the flags from the centerpiece into the big blue pot.

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 It's nice to do this early and get in the mood.  Sometimes if I wait to the last minute I end up not doing much.

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I'm keeping the little chicken basket on the table.  Eventually it's going to be mounted on the wall without the napkins- I'll keep it this way through the holiday.  I love these little Milk Bottle candles.  They are by a company called Milkhouse Candle Creamery. 

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 I added a couple of flags out on the deck area.  I think the Rooster statue needs a bandanna don't you?

Almost everyday I spend a bit of time outdoors with my garden plants.

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 Last fall I picked up this awesome cast iron Garden sign but I couldn't decide what to do with it.  I finally decided to rest it here and I like it.

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  On Monday I shared a story on my garden blog about a new tree we planted.  You are welcome to drop by and see it "here"

Here is the recipe I promised to share for the Bar-B-Q Beef.

This is a recipe we've had in the family since the early 1960's.

Shredded Bar-B-Q Beef

Ingredients and directions:

2 lb. Beef Chuck (2 in. thick) 

Veg. oil to brown meat 

Salt and Pepper 

Brown the roast on both sides with oil, adding the salt and pepper to both sides.  Cover pan and simmer meat until tender. (If pan becomes too dry add a bit of water, but not much) I actually put it in the oven after browning (350 deg. F).  My mom always used an electric skillet but not everyone likes those so use your favorite method.  I'm estimating 4 to 6 hrs. to tenderize. 

When meat is about done combine the following in another pan: 

2 T Butter 

1 Medium Onion (chopped finely) 

  (Cook butter and Onion in pan for a bit to tenderize the onion)

1 clove garlic (can omit if you don't like) 

1/4 C Water 

1 C Ketchup 

2 T Vinegar 

2 T Brown Sugar 

2 T Worcestershire Sauce 

1 t Chile Powder 

1 t Dry Mustard 

3 thin Slices of Lemon 

(don't substitute with lemon juice- it's not the same affect) 

Simmer these ingredients for at least 15 minutes. 

Let the beef rest a bit, then pull apart/shred with forks.   Combine with the sauce you've prepared and heat it a bit longer (remove the lemon pieces).  Serve on buns.  

Serves about 8

The printable recipe is here

Have a wonderful weekend everyone!