Every week Patrick brings home a study sheet to review for a Test that then occurs on each Thursday. A few weeks ago it was a science test and it was about volcanoes. Each week I quiz him on the answers to the test and sign the paper to prove it.
This week was a social studies test. The topic of which was Martin Luther King Jr, his life, impact and death. I went over the sheet, quizzed Patrick, and when I got to the question, Who shot Martin Luther King Jr, the answer listed was James Earl Jones. (as seen above)
Hmm, I thought to myself, that doesn't sound quite right. I mean James Earl Jones did the voice of Darth Vadar, but that only means he can sound evil, he surely isn't actually evil. If ever there was a moment to go google something, this was it. I can't have Patrick's classroom walking around thinking Terrence Mann from Field of Dreams was also an assassin.
Did a quick google search and discovered that James Earl RAY was the man who shot, Martin Luther King, Jr. So I call and left a message for his teacher. I didn't hear back from her, but when Patrick got home a red line was through the James Earl Jones and James Earl Ray was written in it's place.
Phew a major injustice, of either the kids thinking the wrong person was the shooter, or all the kids getting the answer wrong on the test, was avoided.
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I had a few minutes to go through my copy of Weight Watchers magazine that I got for free from some website, you can find deals like that on blogs like Mashup Mom and they had a section of slimmed down versions of Julia Child recipes, including her Boeuf Bourguignon. This one is not only slimmed down but it has few ingredients and steps. As I am a fan of recipes that are simple, yet tastefully, I'm making this tomorrow after a trip to the store.
Boeuf Bourguignon
2 lbs bottom round roast, trimmed and cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 tbsp olive oil
1 can low-sodium beef broth
1 c red wine
1 16oz package frozen pearl onions
1 10 oz package cremini mushrooms
2 tbsp tomato paste
4 garlic cloves, chopped (or 4 tsp Garlic Garlic)
1 tbsp chopped fresh thyme
1 bay leaf (I won't be using that, I can't stand bay leaf)
1/2 tsp salt
1/4 tsp black pepper
1 lb thick sliced carrots
2 tbsp chopped fresh flat-leaf parsley
Toss beef and flour in med. bowl until evenly coasted. Heat oil in large Dutch oven over med high heat.
Add beef, in batches if necessary, and cook, turning occasionally until browned, about 6 min.
Transfer to med bowl with slotted spoon.
Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper, bring to boil, scrapping up browned bits from bottom of pot.
Stir in beef and reduce heat.
Cover and simmer 1 hour.
Stir in carrots.
Cover and simmer until beef and vegetables are fork-tender, about 30 min.
Serve, sprinkled with parsley.
Yum, should be great w/slices of Wheat Bountiful Beer Bread.
