MT. ST. HELEN’S MEMORIES

Mt. St. Helen's & Spirit Lake before her 1980 temper tantrum.

Bob and I both had ties to Mt. St. Helen’s area – my Uncle Don Anderson had built the bridge that spanned the river of Spirit Lake Highway leading to the then majestic mountain: we camped along the riverside that summer he was building it. Bob’s family had moved to Toutle and spent time camping and motorcycling at Spirit Lake Campground, and frolicking on the flanks of the mountain.

The Hargand Motor Brigade - 6 'cycles. Toutle, WA. Bob's siblings - Bonnie, Merry & Rosie: Bob & Ralph didn't have one because they were bachelors living in Cathlamet at this time. Not a very clear picture, but it’s the best I have given the film of those days.

Bob and I spent every other weekend of our dating time and married years, driving to Spirit Lake, or enjoying the scenic beauty of the mountain; and her forested backroads. We usually went on these drives in the ‘56 Ford … but occasionally, Bob would borrow his Dad’s full-dressed Harley Hog because I liked motorcycling and Bob was an excellent driver: I knew I could trust my life to Bob’s protective love and capable muscular build ;-)

The red-white '56 Ford Bob had when we met in 1974.

Bob Sr's Harley. We always borrowed it in 1974. Not a very clear picture, but it’s the best I have given the film of those days. Bob loved driving that thing; I loved being on it, with my arms around Bob ;-)

Those were fun times.

Mt. St. Helen's - 1979

I remember the day we drove out Kid Valley and visited with Harry at the Lodge, Bob's friend. I didn't recognize the significance of that friendship at the time - I just knew Bob wanted to introduce me to people who were important to him. I was happy about that. It wasn't until much later that I would realize who Harry was ... and how that friendship played into the tapestry of Bob's life.

I remember clearly the time we drove up to the mountain in the winter time. I was pregnant and had to pee, so I told Bob to find a restroom facility; quick … Bob said, “Okay, but you’re gonna have to go underground”. I wasn’t keen on that – but I had to go! The restroom was under snowpack, which meant I had to enter a green metal lidded-manhole type of laddered tube to access the facility (how I got my fat little body safely down/up that tube still mystifies me). It was lighted. I made Bob stand at the top of the tube and talk to me so I didn’t feel claustrophobic – he did; he stood up there in the freezing weather, talking to me nonstop and smoking cigarettes until I climbed back up that ladder: Bob was a good man; he loved me. He knew I hated heights … and I was unnerved being underground. I know it sounds like a sci-fi screenplay, but that was a real experience. It was never repeated. That time was not a fun time.

Stacey had her 1^st out-of-house diaper change on the blacktop at the base of Mt. St. Helen’s flanks :-D

There was a blacktop road that would take us right up to the flanks of the mountain where hiking trails would wind right up to the peak. It was very beautiful, serene, and magical.

I remember watching the 1980’s news flashes leading up to the disastrous and destructive explosion.

Mt. St. Helen's - bulging & venting before the major eruption. 1980

I remember standing in our livingroom in Cathlamet on May 18^th, 1980 – the morning of the explosive eruption – with a cup of coffee in my hands watching the news … and felt an earthquake tremor (caused by the explosion) so strong it jolted me, and I dropped my cup; shattering it on the floor. Cathlamet is at least 2 hours driving time from Mt. St. Helen’s – that’s how strong the earthquake tremors were.

Distance from Cathlamet to Mt. St. Helen's. We always drove up to the Mountain via Toutle access ... and it's a long drive, either way.

Bob was working. Down Longbeach way; Durrah & Martin Logging Co., Inc., had secured a logging contract in that area then, I believe. It was a long drive to work and back home every day.

I remember before the explosion day, Bob telling me, “Harry (Harry Truman) won’t leave the mountain, Val. That mountain is part of Harry – he’ll die there. His wife is buried there; he won’t leave.” Bob knew Harry personally - he'd known Harry almost all his adult life up to that point; Bob and his high school/young adult friends spent many, many hours talking with Harry at his Lodge and store. Bob liked Harry and said, "He's an okay guy - kinda rough around the edges, but he's alright, Val." I don't remember much about Harry; I was a shy teenager back then. But if he was okay with Bob ... he was okay with me.

When I felt that jolting tremor and heard the news caster saying the mountain had erupted … I knew Harry was no more. He had died with his beloved mountain and his wife. I knew the news of Harry’s death would be a blow to Bob, even though he’d been expecting it.

And I was caught up in the moment of the explosive eruption, the excitement of the historic happening, the weird thrill of real and present danger, and the changing excited misinformation being fed to the news broadcasters that had one newscaster (after realizing he’d given misleading feed to the public based on ever changing excitable moments) barking to his gopher while flinging papers at him, “Get ahold of someone who knows what the hell is going on!”

May 18^th, 1980 was a madhouse day. In more ways than one.

Mt. St. Helen's Eruption. May 18th, 1980

Mt. St. Helen's ash cloud went around the world. May 18^th, 1980. We woke up, May 19th - Alex's 10th Birthday, to see ash floating down around our home: fallout from the continuing eruption.

When it was safe enough to open for public access (meaning logging), Bob’s bosses’ outfit was one of the first group of loggers to get in there to log the fallen timber. Bob even smuggled Alex into the Red Zone one day when he went to work on the machinery. I wasn't keen on that idea, but Alex was Bob's son, not mine: I had little say. They talked and laughed about that caper until the talking and laughter died in December of 2018. It took Bob YEARS to talk me into going back into that region - it was freaky the way it looked like a lunar landscape and had NO sounds at all. No insect chatter, chitter, or buzzing. No bird song, trilling, or chirps. No elk bellows or snorts, no bear grunts. Nothing. It was eerily creepy. I didn't like the feel of it.

Mt. St. Helen's fell hills of timber like pick-up-sticks for miles, and miles, and miles …. 1980

Mt. St. Helen's May 18th, 1980 Eruption aftermath – ¾’s of her top was blown away, Spirit Lake was physically and forcefully MOVED to another location; and parts of the Spirit Lake Highway was reconstructed and rebuilt THOUSANDS OF FEET higher than the original highway - atop the 1980 mud-flow and lava plains.

Mt. St. Helen’s is still active today. The surrounding landscape is pretty much all new ground now (old landmarks don't exist anymore), and still dangerous ground to be on, in that area – people go there anyway: we did, even as recent as 2018; before an unknown illness blew our life together apart … and I recently revisited those haunts on a solo daytrip in 2019 – and the region still creeps me out. I basically went just to prove to myself that I could do it.

(https://jeastofeden.blogspot.com/2019/09/sunday-funday-2.html).

I live in the PNW.

I live roughly 1½ hours from Mt. St. Helen’s …

We always drove up to the Mountain via Toutle access ... and it's a long drive, either way. Mt. St. Helen’s erupted, but she didn’t move – she’s right where she’s always been: right where Yeshua created her to BE, despite scientists who think they know better …

https://www.newsweek.com/mount-st-helens-isnt-where-it-should-be-now-scientists-may-know-1104466

Since moving to Longview 24 years ago, I was struck with environmental asthma that nearly killed me until my lungs acclimated to the environment – even so, an ashy burp into the atmosphere can seriously affect me, personally; so, I keep up to date on her temper tantrums ;-)

I’m 63 years old this year – considered “elderly” and “fragile” by political stumpers who don’t know me and have no idea whatsoever what I have had to overcome to make it TO 63 years of age.

I’ve been living dangerously all my life.

Covid-19 doesn’t scare me - I trust Elohei.

And if covid-19 here to stay … people will learn to live with it; just like they do a host of other illness, and unpredictable volcanoes.

LEGACY

I noticed this morning, as I was walking from the kitchen to the livingroom, that the neighbor had parked her car with the nose towards the street … that’s part of Bob’s legacy going forward: he always parked his vehicles backed into the parking space – and he always told me to do the same thing; it makes leaving the driveway easier, and safer, too. So, that is how I have parked for decades. Ever since getting my driver’s license.

She’s been here, in the Park, about a year; and this is the first time she’s backed into her carport. But she sees me do it every time I park. She’s never seen, or met my husband – she moved in after Bob’s graduation to Heaven: but backing into parking spaces is Bobs thing. It became my thing. And now, it’s her thing ;-)

Our kids and grandkids may not want to emulate Bob, but it warms my heart to know that someone, besides me, does.

Love lives on :-D

Though Bob & I met in March 1974, and started dating April 19^th … the month of May was really the month “it all came together”.

May was the month “US” was forged.

In every way.

We were living dangerously – Bob could legally had been arrested for dating me: I was 17; he was 24. Despite the cultural revolution, 1974 was still a dangerous time to be “active’ in love.

While we were becoming a solidified couple, Bob lived to get home from work and see my face light up with a smile when he came to fetch me in his horseless carriage … I lived to see his 2-tone red and white ’56 Ford show up with my smiling Magic Man.

The '56 FORD. Gloria had left Bob in November 1973 taking his green Nova, and filed for divorce April 1, 1974 claiming the car in the divorce settlement: she wrecked it a month later. Bob bought the Ford from his Dad in 1973.

I loved that old truck – I like vintage stuff ;-)

We started dating in the 2-tone, and kept it until 1981. A lot of good memories happened in that truck.

Bob would pick me up after my shift at the local Nursing Home, where I worked in the kitchen with my Aunt Hellenn; or he’d pick me up when school let out around 3 PM on days the woods were shut down for humidity (fire danger), or an accident happened on site and the work day ended early. I loved seeing that truck parked and waiting for me :-D

My Magic Man – Bob 1974.

Me 1974. Bob put that smile on my face, and the sparkle in my eye … Bob animated me with his love.

We couldn’t stand to let a day go by without being together: from 3 or 6 PM until midnight curfew, every day; no one (family, friends, foe) saw either of us because we were always with each other. And because the time was so dangerous for us, we didn’t spend a whole lot of time hanging around the hometown stomping grounds.

Love was blooming and taking root … and we were trusting it to get us safely grounded (https://jeastofeden.blogspot.com/2019/08/we-learned-love-from-each-other.html).

Heart - Magic man 1976

Heart ~ Live ~ Crazy On You ~ 1977

We kissed as a couple, for the first time, April 19^th, 1974:

Our life together was beginning.

I kissed him for the last time, at OHSU, December 14^th, 2018 ...

Our life together came to an end: Bob’s life on Earth was over.

But for me, love lives on.

I love you, Babe.

Always ~ OX

2020 COOKATHON #2 Continued …

Today I decided to add a few more meals to what I cooked up and posted yesterday (2020 COOKATHON #2). When the weather settles down and I start spending more time in my garden … and hopefully hiking soon; I’m not going to feel like pulling a meal together at Suppertime. I’ll be too bushed.

I made the Mustard-Broiled Flounder with Tilapia fillets because flounder isn’t available in my immediate area at the moment, and I had Tilapia fillets in my freezer. The recipe intrigued me: I’d never heard of using horseradish on fish before. This recipe is simple and easy to make, and smells like it will taste good.

I actually woke up thinking about Egg Foo Yung, so I made it this afternoon ;-) I used red cabbage, because that was what I had on hand and was too lazy to drive into town to buy green cabbage … and that is why my chinese-style pancakes are green: the blue juice of the red cabbage and the yellow yolks of the eggs = green. I burst out laughing when I saw the batter and my thoughts immediately went to ‘Dr. Seuss’s Green Eggs & Ham’ story :-D

They may look funny, but I am sure they will taste just fine – and I will get a good laugh out of them every time I pull them out of the freezer. It is good to have humor in your day ;-)

The Turkey-Leek Casserole is a repeat recipe posted to my Blog –(http://jeastofeden.blogspot.com/2017/12/turkey-leek-casserole.html).

I used a new type of noodle in the dish this time … it should be interesting to eat ;-)

I also put small foil cups of fruit in 4 foil pans; I haven’t done this before, so I’m not sure how well the fruit will hold up in the freezer – we’ll see when I pull them out and eat them. I used White Peaches. Bob had seen them in the store and wanted to try them: he liked them, so I bought more … and then, Bob was no more. So today I opened a can, and managed to scoop them into their designated foil cups without crying. I am healing.

I divided this can of sliced peaches among the fish and egg foo yung meals.

**********

MUSTARD-BROILED FLOUNDER ~ Makes 2 servings

½ Garlic clove, minced * ¼ teaspoon Salt * 1½ teaspoon prepared Mustard * ½ teaspoon Lemon Juice * ¼ teaspoon Horseradish * 12 ounces Flounder fillets * dash ground Black Pepper

Using flat side of a knife, mash garlic and salt together to form a paste. In a bowl, combine garlic, paste, mustard. Lemon juice, and horseradish. Sprinkle both sides of fish with pepper. Transfer fillets to a broiler rack that has been sprayed with nonstick spray. Using a pastry brush, brush mustard mixture evenly over one side of the fillets. Broil approximately 5 minutes – or until fish flakes easily with the touch of a fork.

Ready for oven

I cook my meals for freezer fare – I portioned the finished meal out for 2 meals (added some canned spinach & peach slices – covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them

EGG FOO YUNG ~ Makes 2 servings

1½  cups shredded Cabbage * 1 cup COOKED Brown rice * ½ cup grated Carrot * ½ cup sliced Scallions * 1 teaspoon Sesame Seeds * 1 Garlic clove, minced * ¼ teaspoon minced fresh Ginger root * ¼ teaspoon ground Black Pepper * 4 Eggs, beaten * 1 Tablespoon + 1 teaspoon Soy Sauce * ¾ cup Chicken Broth * 2 teaspoons Cornstarch, dissolved in 1 Tablespoon Water

In a bowl, combine cabbage, rice, carrot, scallions, sesame seeds, garlic, ginger, and pepper.

In another bowl, beat eggs; stir into vegetable mixture.

Spray a non-stick skillet with nonstick cooking spray and heat over medium-high heat. Drop ¼ cup of batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.

In a small saucepan, combine broth and soy sauce. Bring to a boil – stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.

Egg Foo Yung Sauce

I cook my meals for freezer fare – I portioned the finished meal out for 2 meals (added a half-cob of corn to each pan & some peach slices – covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.

TURKEY-LEEK CASSEROLE: (http://jeastofeden.blogspot.com/2017/12/turkey-leek-casserole.html)

Baked

I cook my meals for freezer fare – I portioned the finished meal out for 4 meals (added a roll – covered the food with plastic wrap); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.

It’s been a relaxing day today – even with the cooking; I ate one container of the Penne with Shrimp and Pepper Sauce that I made yesterday … it was pretty good. Now, I’m going to kick back and relax, look for the 3 stars in the night sky that signal the close of Shabbat, enjoy a small goblet of white wine; and see if I can see the smiley face in the heavens that is supposed to appear tonight :-D

Shavua’tov (Hebrew)/Gute vokh (Yiddish): “Have a good week” :-D

2020 COOKATHON #2

It is raining today – and that will continue off and on, into the weekend.

I woke up this morning to see a man walking around my Lot, casing the place out. Then I noticed the Maintenance Man golf cart and him glancing now and then at a green slip of paper, and realized he must be the man candy sent over to have the ornamental maple out front pruned back. So, I pulled a pair of jeans on over my PJ’s and went outside to show him what needed to be trimmed back. And he started going crazy with the clippers! My eyes got big, and I’m sure my mouth dropped open while he was hacking wildly at the tree limbs. He didn’t even try to blend the pruned ends in with the other foliage as most people do when they prune (as I would have done if allowed to tend to my own tree). But, candy insists that “professionals” do the pruning of all the trees in the Park.

So, now, the “professional” has whacked out the leafy limbs that were brushing my windows … and I have an ugly chop job staring at me every time I look out my livingroom window:

While he was out there, he saw the suckers coming up in my Lot rock from the tree next door, and cut those suckers off, too. Then he said the neighboring tree had branches encroaching onto my roof and he’d have to remove those limbs also: I didn’t argue. Bob, if he were still here, would have said the same thing. So, he got busy sawing – and removed several limbs …

Since I couldn’t get outside (rain, and maintenance man activity), I got busy cooking – I took the last freezer meal out of the little chest freezer the other night, so this morning seemed like a good time to get busy with another cookathon ;-)

Bread baking was already on my ‘to do’ list for the day, so I just expanded the cooking agenda :-D

(http://jeastofeden.blogspot.com/2018/07/low-cholesterol-challah-shabbat-bread.html) 

Which is a good thing on 2 counts: I really need to restock my freezer meals cache – and the Dental Office called to tell me they could see me Tuesday morning. I’m glad … and I may not feel like cooking for a few days. This tooth was scheduled to be tended to before inslee was in biden’s inner circle lineup for VP position, and businesses were shuttered in a political power-grab. Now, it’s crucial it be taken care of. Covid-19 doesn’t concern me as much as a building abscess does. I’ve had an abscess before, and it’s not something I want to repeat; especially in a lockdown situation.

I also received this text from my youngest sister, Carla:

GOOD start to my Sabbath weekend :-D

The Fruited Chicken recipe sounded good when I read the recipe: and I had everything on hand – I substituted grapefruit juice for the crushed pineapple because I don’t like pineapple; the house smelled wonderful while it cooked. It looked good too when it came out of the oven :-D

I bought this brand of wine of to use in the recipe because of the heron on the label ;-)

And, of course, seeing the heron made me think of Bob – Bob liked seeing herons when we went walking along the dike on 48^th …

Video from August 6^th, 2019 when I braved “our dike hike” solo lobo. It seems like no matter what I am doing … Bob is always – and always will BE, a part of it. Because he will always be a part of me and my life. Everywhere I turn has reminders of the man I love.

I have been hungering lately for this Tortilla Casserole – so this morning I made it ;-) I use regular corn tortillas, baked and crumbled because they are lower in salt and fat. The tofu provides a low-fat protein and texture without distorting the Mexican flavor of the dish. This meal can also be frozen without distorting the texture of the tofu.

The Penne w-Shrimp & Pepper Sauce sounded good, too; and it whipped up speedily. This is an untried recipe, so I’m not sure what it’s supposed to look like … but mine looks like a thick soup. I’m game to try it – the ingredients are appealing. And red bell peppers are good for whole body health (https://www.chatelaine.com/health/healthy-recipes-health/five-health-benefits-of-red-peppers/).

The Short Ribs of Beef was made because I need to use some of the oldest sitting meats in the freezer. My husband was a meat-n-potatoes man. He loved my short ribs when I cooked them for him, and I have been reluctant to stir up those memories; but now, it’s time. With a hope and a prayer. The ribs need to be cooked, and I think I am strong enough emotionally to ‘go there’ today.

And last, but not least, Steak Supper in Foil. Just because every now and then I get a hankering for this simple tasty casserole-style dish :-D

I take some license with written recipes … I cook the meals as works for me and my style of cooking – but I post the recipes in their original format for recipe purists: my picture may not match exactly what the written recipe says, so FOLLOW THE RECIPE as posted; at least for the first time you make one of these dishes.

==FRUITED CHICKEN ~ serves 2

1-1/2 pounds skinned Chicken parts * 2 teaspoons enriched Flour * 2 teaspoons Margarine * ½ cup Orange juice * ¼ cup crushed pineapple * 1 Tablespoon Raisins * Sugar substitute to equal 3 teaspoons * 2 teaspoons White Wine * ½ teaspoon Dijon Mustard * ¼ teaspoon ground Cinnamon * 1/8 teaspoon ground Cloves

Dredge chicken in flour; set aside:

Melt margarine in medium skillet; add chicken and sauté until lightly browned on all sides …

Transfer chicken to a shallow baking pan. Combine remaining ingredients and pour over chicken. Bake 35 minutes at 350-degrees; basting often:

Broil a few minutes to brown top slightly. Remove from oven …

I cook my meals for freezer fare – I portioned the chicken out for 2 meals (added some veggies – covered the food with plastic wrap and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap & labeled it. Then I froze them.

==TORTILLA CASSEROLE

This is a repeat recipe already posted to my Blog: (http://jeastofeden.blogspot.com/2018/02/tortilla-casserole.html)

I cook my meals for freezer fare – I portioned the casserole out for 4 meals (covered the food with plastic wrap); covered the filled pan with its lid, trimmed the excess foil & wrap & labeled it. Then I froze them.

==PENNE w-SHRIMP & PEPPER SAUCE ~ makes 4 servings

I did my recipe a little different … I’m a weirdo, and this works for me ;-) I think the original writ of the recipe indicates you serve the sauce with whole shrimp over the penne noodles.

This peppery sauce is a treat. Allow time to peel and devein the shrimp – you’ll need the shells to make the shrimp stock.

12 medium Shrimp * 1 Bay leaf * ¼ teaspoon ground Thyme * 1 Tablespoon + 1 teaspoon Olive Oil * 2 cups cubed Red Bell Pepper * 1 cup low-sodium Tomato Sauce * ½ cup chopped Parsley * ¼ teaspoon Salt * ¼ teaspoon dried Basil * Pinch dried Cayenne pepper flakes * ¼ cup sliced Scallions * 3 ounces COOKED Penne or other tubular pasta

Start the pasta cooking …

I used white rice noodles. They are sticky when cooked, and the cooking liquid will be kinda thickened with the rice starch.

Peel and devein shrimp; set aside. Place shells in a large saucepan; add bay leaf, thyme, and ¾ cup water. Bring to a boil; reduce heat and simmer 8 minutes, stirring, until shells turn opaque. Strain into small bowl, pressing shells to extract all liquid. Discard shells:

Stock simmering. I already had shrimp stock in my freezer, so I just added the herbs and simmered it for 8 minutes.

In a large skillet, heat the oil. Add bell pepper and sauté 10-12 minutes; stirring until peppers are soft – remove from heat and cool slightly. Place peppers in food processor (or blender) with tomato sauce, parsley, salt, basil, cayenne flakes, and reserved shrimp sauce; process until smooth …

I added my shrimp to the blender ingredients – it just seemed like the shrimp would be more evenly divided between the portions I intend to freeze … and wouldn’t toughen either in the freezer.

Scrape stock puree into skillet. Add scallions and shrimp; cook 3 minutes, until shrimp turn pink – stirring occasionally. (If mixture becomes too thick, add water – 1 Tablespoon at a time). Place penne in a large serving bowl; pour shrimp mixture over, and toss to mix well.

I cook my meals for freezer fare – I portioned the finished meal out for 4 meals (covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.

==SHORT RIBS OF BEEF ~ 2 to 3 servings

This is a 2-step recipe, so expect to spend some time in the kitchen, tenderizing the ribs first – then crisping them in the oven just before serving.

2 lb. Beef Short Ribs

Place in a heavy pot with a lid: 5 cups Water * 1 small Onion, sliced * 1 small Carrot, sliced * 4 or more Ribs of celery with leaves, sliced

Bring these ingredients to the boiling point. Add the meat. Simmer, covered, until nearly tender – about 2 hours. Take out meat; strain and degrease the stock. Make about 3 cups of thin gravy (recipe follows).

Tenderizing ribs and making stock for gravy.

Preheat oven to 325-degrees.

Heat in a heavy skillet:

¼ cup fat

Slice, add, and stir until golden:

1 small onion

Brown the meat in the hot fat.

Pour over it, half the gravy. Bake uncovered about 45 minutes until brown and crisp. You may baste occasionally with the drippings.

Reheat the gravy; season it with: 1 teaspoon Marjoram, preferably fresh

Place the meat on a hot platter, garnish with Mashed Potatoes served piping hot with gravy.

MEAT PAN GRAVY ~ 3 cups

Remove the meat from the pan. Place meat where it will remain hot; pour off all but:

6 Tablespoons drippings

Blend into the drippings:

3 to 6 Tablespoons Flour

Stir with a wire whisk until the flour has thickened and until the mixture is well combined and smooth. Continue to cook slowly and stir constantly, while adding:

The degreased pan juices and milk, water, stock, cream, wine or flat beer to make 3 cups.

Season the gravy with:

Salt

Pepper

Fresh or minced herbs

Grated lemon rind

Tint if necessary, with:

A few drops of Kitchen Bouquet flavoring

You may strain the gravy; reheat before serving.

I cook my meals for freezer fare – I portioned the finished meal out for 3 meals (added some veggies – covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.

==STEAK SUPPER IN FOIL ~4 servings

1-1/2 pound Chuck Steak, 1-inch thick * 1 can (10-1/2 ounce) condensed Cream of Mushroom Soup * 1 envelope dry Onion Soup Mix * 3 medium Carrots, quartered * 2 stalks Celery, cut into 2-inch pieces * 3 medium Potatoes, pared and quartered * 2 Tablespoons Water

Heat oven to 450-degrees.

Place 24 x 18-inch piece of heavy-duty foil in a large baking pan; place meat on foil. Stir together mushroom soup and onion soup; spread on meat. Top meat with vegetables: sprinkle water on vegetables.

Fold foil over and seal securely. Cook 1-1/2 hours … or until meat is tender and potatoes are cooked through.

I had some finely chopped celery that needed to be used first, so I spread that on top of the mushroom mixture; works for me ;-)

I cook my meals for freezer fare – I portioned the finished meal out for 3 meals (added some peas because Bob was on my mind, and he liked peas – covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.

Now, I’m going to enjoy my Shabbat evening meal (Fruited Chicken) with a small goblet of wine … and have some Challah with honey butter later ;-)

L’Chiam!