Rambling

Next week I get to travel to my home town.  Chicago.  I’ve been living in Texas for 7 years now and I’m learning to adjust.  The summers are hot.  I mean hot.  This year we had over 70 days of triple digit temps.  Around August the grass turns brown. The leaves begin to wilt.  My roses don’t want to bloom.  If any fellow Texans are reading this please  please give me some pointers on how to keep my flowers blooming!  But I digress.

Back to my home town.  What I really miss and can’t get here.  Anywhere.  Is a good italian beef sandwich.  If any of you live or have been to chicago and have eaten at Portillos,  you know what I mean.

Here I am, the last time I went home…..

Yep, that’s me stuffing my face.  I’m not home 12 hours before I have to go to Portillos and get my fix.  My family knows this and they plan accordingly.

Since there is not an italian beef worth honking about in Texas, I have to make do with my own family recipe.  I thought I would share it with you today.

3-4 lb pot roast

2 cups water

2 beef bouillion cubes

1 tsp. onion salt

1 tsp. chili powder

1 tsp. garlic salt

1 tsp. oregano

Cook roast in crockpot on low overnight.  In the morning, tear meat into small pieces.  Leave the meat juice in the crockpot and add all other ingredients to the meat.  Simmer in crockpot for 4-5 hours or until ready to eat.  Serve on Kaiser rolls or french bread.

You can add mozzerella or cheddar cheese if you want a cheesy beef.  Also,  sweet green peppers to give it a little kick.

Enjoy!