One More Stressful Day

Today, for a number of reasons, has been stress filled.

First, due to the economy we are most likely looking at a reduced work week. This is a tough time for all businesses that depend on corporate travel. While we hope this is a temporary slow down no one really knows. (I guess this is some of that change, I am still looking for the hope. )So, we are faced with the possibility of losing a position and a half or a voluntary reduction in hours to save these positions. With just 5 people in our office we are much like family. I know so many other offices are facing much more drastic cuts than this, so, truthfully we are thankful to be employed.

Secondly, tomorrow our baby Shih Tzu, Cagney, is being spayed. I feel so bad for her. She won't understand what is happening to her. Before we owned dogs I never understood that they are just like your children. Ronnie keeps reminding me that Sissy did fine when she was spayed, and she is much more fragile than Cagney. I posted a new picture of her tonight, so you could see how cute she looked with her new haircut. Maybe you could say a little prayer for her tomorrow.

So, comfort food was the order of the night here.


Chicken Fried Steak (Economical Version) w/ Milk Gravy*
Creamed Potatoes
Tiny English Peas
Sugar Glazed Carrots

Chicken Fried Steak With Milk Gravy

1 lb ground chuck
2 eggs - well beaten
2 cups all-purpose flour
1 1/2 tsp. season salt
1 tsp. pepper

1/4 tsp. salt
1/2 teaspoon pepper
1 can beef consomme
1 1/2 cups milk

Mix 2 cups flour with season salt and pepper.
Shape ground beef into four thin patties.
Dip patties into flour, then beaten egg, then flour again. (Set the leftover flour aside for gravy)
Heat vegetable oil into a heavy skillet over medium high heat.
When your oil reaches frying temperature add patties.
Cook for about 6 minutes per side.
Remove and drain on paper towels.


Milk Gravy
4 tbsp. reserved flour
1/4 tsp. salt
1/2 tsp. pepper

Remove all but 4 tbsp. oil from skillet. Stir in 4 tbsp. of the reserved flour, salt and pepper.
Stir, scraping up browned bits, for about one minute or until it is browned.
Whisk in consomme and milk gradually.
Stir until thick and bubbly.
Remove from heat.
Stir well.

So, until tomorrow..............
S~~~