today

Not such a bad weather kind of day. Papa beast took care of beastie (that's her new name) cuz we are celebrating my birthday today since papa has to leave tomorrow. so we took beastie on her very first boat ride. we took her to kingston on the ferry and she was enthralled it was amazing and i was retarded and forgot the camera. duh. but seriously the look on her face. oh boy she loved the wind and the water and even the scary seagull papa fed. she loved it all. we had lunch in kingston and then caught a ferry home. it was amazing. my little family together doing what families do on their time off. tnight he is taking me to dinner and a movie. I hurt today though i tried to stay as lucid as possible so that means way less pain killers and now i am going to bed. but i wanted to share my recipe for pap's birthday stroganoff. i make it eveyr year for him because its his favorite.

*1 large onion chopped however you want. into tiny bity perfect pieces, coarse chopped, large chops whatever they become almost non existent.
*1-2 pounds of beef, sometimes i use stew meat, this time i just cut up a flank steak ( i used kitchen shears it was way easier)
*flour with a little bit of salt, pepper and rosemary to taste ( mis all this in a bowl together)
*3 cubes beef boullion
*red wine you will only need enough to cover the beef after browning it.
*2-3 cups water
*medium sized container of sour cream
*egg noodles

8 cut up your onion, and your meat. saute the onion and dredge or cover/mix the meat in the bowl with the floour mix. once onion are clear add your meat and brown. the flour will act as your thickening agent eventually. (throw out whatever remains of the flour mixture). once the meat is browned add your wine and beef boullion. when things get thick and gooey then add your water. let this simmer for a while. 1/2 hour or so. then add your sour cream again bring to a boil then let simmer. it should simmer at least 1/2 hour but the longer it cooks the more tender your meat, also the flavor grows. when your ready to eat cook your noodles up and serve. et voila beef stroganoff

i am not sure how true my recipe is to the actual region this dish comes from but man is it good. My mother in law also has a recipe from her grandma for beef stroganoff that is to die for. i will only share it if she ok's it.
also it is ok to make things to your taste. you don't always have to follow a recipe exactly it should be to your discretion. i mean follow as closely as possible but if you think that 3 tablespoons of salt is a lot then decrease it. you don't have to use a whole stick of butter either, just enough to cover the pan and wet the ingredients. do what feels right when you cook. especially when you cook for the ones you love.