Tim Challies is Back in Business

[This post will remain on top until the deadline for entering the giveaway. Scroll down for newer posts.]

The business of giving good things away, that is. I’ve signed up for the giveaway and so can you. If you do, why not use my referral number, 

10154

or click on this banner

 
to give me another chance to win? This giveaway is sponsored by Monergism Books, and Tim calls it “the biggest and best prize yet.” And he isn’t kidding. Go find out all about the Challies.com

Great September Giveaway.

Update on Sunday, September 16, 2007 at 11:45AM by rebecca

The results of the giveaway have been announced. I didn’t win and I’m guessing you didn’t win either.

In more happy news, Tim is planning to have more giveaways with more exciting prices over the coming months. 

If you really wanted those commentaries, but didn’t win them, you can find them for less than regular price at Monergism Books. And Monergism Books conveniently ships to Canada.

Summer's End Stew

This is something I like to make this time of year because it’s a good way to use up little bits of vegies from the garden. Feel free to substitute whatever fresh vegetables you have available. I’ve used turnips, cabbage and spinach from the garden and it’s all good. This makes 16 servings, supposedly.

• 1-1/2 pounds beef stew meat, trimmed
• 1 tablespoon cooking oil
• 8-12 medium fresh tomatoes. (My garden tomatoes are too precious to throw in stew, so I substitute a can of tomatoes.)
• 2 cups tomato juice or beef broth or water
• 2 medium onions, chopped
  
• 1 clove garlic, minced
• 1/2 teaspoon pepper
• 2 teaspoons salt, or to taste.
  
• 4-6 medium potatoes, peeled and quartered. (I use my own homegrown new potatoes, so I don’t peel.)
• 3-5 carrots, sliced
• 2 cups frozen corn
• 2 cups fresh cut green beans
• 2 cups frozen peas
• 2-3 celery stalks, sliced
• 1 cup sliced zucchini
• 1/4 cup snipped fresh parsley
• 1 teaspoon sugar

1. In a Dutch oven, brown the meat in oil over medium-high heat.
2. Add tomatoes, tomato juice or broth, onion, garlic, pepper and salt. Bring to a boil. Reduce heat and simmer for one hour.
3. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer 30 minutes.
   
4. Add zucchini and simmer for 15 minutes more.
5. Stir in parsley and sugar.

Check out all the other soups and stew recipes in this month’s recipe round up at Lux Venit.

From Whence the Steaks Came

Oldest daughter wants me to post a photo of her with the moose.

 

She’s been shocking her Vancouver friends with photos of cutting it up. She thought they’d be interested to see how it’s done, but at least one was offended by such a murderous act. Another vegetarian feminist, I suspect.