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I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies? - Kelli Jae Baeli

I can’t believe it is October already!!! As HBear would say… “That’s Cray-Cray!”

This morning SBean and I went for a lovely walk with my friend down by the beach. We stopped for a hot coffee and a fresh Cinnamon bun, I love these days. Sunny but crisp it reminds me that it is the best season, all the colors and the buzz of excitement that the holiday season is just around the corner!

I feel like I am missing something though. Oh right, HBear is at school everyday so I haven’t done Halloween baking, Thanksgiving crafts, fall nature hunts, leaf wreaths or anything else to signify the changing of the season.

To me the best thing about holidays is the preparation. Usually by now I am in full swing Christmas. For years I have made all our gifts for both sides of the family so it takes a lot of creative thinking and time.

This year is obviously going to be different.

My sister and her family are going to New Brunswick for Xmas… this will be only the 2nd Christmas without her. Personally, I think it is a shitty year to exert your independence but who am I to say anything. My brother and his girlfriend are in Winnipeg and fortunately spent Xmas with us last year, making it even more special to all of us! So, this year it will be us, my Dad and Ninja’s parents. I am not sure how it will play out but we will make it as good as it can be. We will stick together and make new traditions! PLUS Ninja's sister is due with her first on New Year's Eve, so this season is even more happy! I am very optimistic J

But, before Christmas is fall and Halloween. HBear and I usually go all out with crafts and baking, but this year with activities, school and SBean, we haven’t done much for the season L

Last night I woke up in the middle of the night panicked like I hadn’t studied for a huge test or like I just remembered that assignment that is due tomorrow and now have that sinking feeling in my stomach… I think it is because it is October and I still feel like it is August, despite the crappy weather! Yesterday I actually had to turn on the heat!

So, I better get on it! Jump on the fall wagon! I mean, we didn’t even go to the Salmon run this year!!!! Man, I am seriously off my game! I better slow down and smell those falling leaves lol

All ready for Sparks tonight!
The other day my in-laws and I were talking about the worst dinners. Ninja grew up with traditional German food… that he talks about with such intense loathing that I personally NEVER want to try a stuffed pepper or German stew for as long as I live. LOL

My memories of terrible dinners usually started off as soon as I walked in the house. I could smell Shake and Bake pork chops in the big silver plugged in frying pan. Do you remember those? I could also smell the MUCH dreaded meatloaf baking in the over. YUCK! I still hate meatloaf, Salisbury steaks and my mom’s spaetzle.  *shudder*

My most detested dinner was Salisbury steak.

Hamburger patties that were grey with thick diarrhea colored gravy with some mushrooms sitting on top. Oh, how I hated that dinner. I would sit and pick at it all night. Then it was bed time. Every time I walked into the house and saw that ugly grey plugged in pan I knew I was in for a long night of no TV and just sitting at the table. I remember thinking “oh man no Full House tonight!” HAHA.

However, being a chilly day I want to make comfort food and I have a recipe for Salisbury steaks that is actually soooo good! I know right? I made them last fall and after our talk the other day this particular dinner has been on my mind. The recipe is from The Pioneer Woman. She never steers me wrong and this is no exception, it is NOT like Salisbury Steaks a la 1992 oh no, this is a new improved dinner that the whole family will love!

Salisbury Steaks, 2013 Style
Adapted from The Pioneer Woman

1-1/2 pound Lean Ground Beef
1/2 cup panko (season with Italian spices)
2 teaspoons dry mustard
1 cube Beef Bouillon, crumbed
4 dashes Worcestershire sauce
1 tablespoon ketchup
Salt And Pepper

1 onion, sliced
2 cups beef broth
4 dashes Worcestershire
1 tablespoon ketchup
1 tablespoon HP sauce
1 teaspoon kitchen bouquet
1 teaspoon corn starch mixed with a teaspoon of beef broth (a slurry)

Combine steak ingredients.

Knead until all combined. Form into 4 oval patties.

Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.

Reduce the heat to medium and add in the sliced onions. 

Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, HP sauce and ketchup. Stir and cook to reduce.

Add Kitchen Bouquet.

Add the slurry. And season with salt and pepper.

Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.

Roasted Potatoes

1.5 lb. russet potatoes, washed and cut into 1-inch cubes
3 garlic cloves, minced
2 tablespoons thyme, chopped
2 tablespoons rosemary, chopped
2 tablespoons oregano, chopped
2 tablespoons parsley, chopped
1/4 cup olive oil
salt & pepper

Preheat oven to 400

Put potatoes in a big ziplock and add rosemary, thyme, garlic, oregano, parsley, olive oil, pepper and lots of salt.

Shake to coat. Spread seasoned potatoes out in single layer on a baking sheet that you sprayed with Pam.

Roast for 15 minutes then bring them out and turn them.

Roast for another 15 minutes.


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