Garlic Herb Roasted Potatoes

My grandmother used to make the best roasted potatoes. She used to make them in a big stockpot - shaking them as they roasted. My mother tried to replicate them countless times - even watching my grandmother cook them - but couldn't pull it off - the potatoes would fall apart. There's a family rumor that it was chicken fat that made them better (and staying hole).

I have made roasted potatoes in the oven to some success - and would make these in a heartbeat. Via BuzzFeed.

Roasted Potatoes
Servings: 5-6

INGREDIENTS

• 13 4-lb russet potatoes, cut into 1-inch pieces
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ cup olive oil
• 2 tablespoons garlic, minced
• 2 tablespoons rosemary, finely chopped
• 1 teaspoon black pepper
• More salt & pepper to taste
• Small handful fresh parsley leaves, minced to garnish

PREPARATION

• Preheat oven to 425°F/220°C.
• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir. Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes. Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 30-35 minutes. Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

One Pot Taco Mac and Cheese

Tacos are a big hit, especially with LBA.  And Mac and Cheese is one of SoBA's favorites.  So this dish is sure to be a winner, right?  I did make it a few weeks ago and it went over . . . OK.  It might make it into the rotation but only in a pinch.  For SoBA it was too close to my mother's beefaroni.  Recipe from BuzzFeed.

One Pan Taco Macaroni and Cheese

INGREDIENTS

• Olive oil
• 1 pound ground beef
• 1 small white onion, diced
• 1 tablespoon garlic, minced
• 2 tablespoons taco seasoning, divided
• ½ pound small, dry macaroni
• 1 cup water
• 2 cups beef stock
• 2 cups shredded white cheddar (yellow cheddar works as well)
• 1 cup tomato, diced
• Green onions, diced, for garnish 

PREPARATION

1. In a large skillet, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften. Add garlic and stir for 30 seconds.
2. Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
3. Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan.
4. Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
5. Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
6. Top with green onions, and enjoy!

No Selfies Here, yet

Today is the anniversary of the Apollo 11 Moon Landing.  Earlier this year, NASA launched (see what I did there?) a new database of images.  From the press release, "The NASA Image and Video Library website consolidates imagery spread across more than 60 collections into one searchable location."

You can access the images here.  Here is an image I downloaded from the database, showing Neil Armstrong coming down the ladder of the LEM.

And another of the Earth taken from the spacecraft.

In this year, the centennial of the birth of John F. Kennedy, the Brave Astronaut shares with you, the 1962 speech in which the President laid out the plans to go to the moon.

Appetizers? Get 'em on the Dinner Menu!

These items are billed as appetizers for your next party.  But I could easily see any of these making it into the Brave Astronaut Dinner Rotation.  From BuzzFeed (there are six at the link - here is my favorite).

Chicken Parmesan-Stuffed Garlic Bread
Servings: 3-4

INGREDIENTS

• 1 boneless, skinless chicken breast
• 2 cups flour
• 4 eggs, beaten
• 2 cups seasoned bread crumbs
• 1 cup oil, for frying
• 1 large baguette
• 10-12 mozzarella slices
• Garlic Butter:
• ⅓ cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon parsley, chopped
• 1 tablespoon Parmesan, grated
•  Marinara sauce

PREPARATION

1. Preheat oven to 350°F/180˚C.
2. Slice the chicken breast into 1-centimeter thick strips.
3. Place the flour, eggs, and bread crumbs into 3 separate bowls. Roll a chicken strip in the flour, dusting off any excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
4. Repeat with the remaining chicken.
5. Heat the oil in a pan over medium heat to 350˚F/180˚C.
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips), and hollow out the insides of the baguette pieces with a knife.
8. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
9. Gently fit the rolled chicken strips into a hollowed baguette piece.
10. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
11. In a small bowl, mix together ingredients for garlic butter.
12. Brush the garlic butter evenly over the baguette slices, making sure it drips in between the slices.
13. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
14. Remove the foil and serve with marinara. Enjoy!

James K. Polk - The Napoleon of the Stump

James K. Polk, the 11th President died shortly after leaving office, having served only one term in office.  But in those four years, he accomplished a great deal for the country.  A great deal more than any other one-term presidents that we have ever had, or um, currently have.

In the afterlife, James K. Polk has had several in[term]ents.  When he died of cholera at his home in Tennessee, he was buried outside of Nashville.  His remains were moved a year later to his former home.  Then in 1893, after the family home was sold and demolished, Polk (and his wife, Sarah) were disinterred and moved to the grounds of the Tennessee state Capitol.

Now, more than 100 years later, there is a movement to move the Polks again, this time to the Polk childhood home in Columbia Tennessee.  You can read more here.  This post is really just an opportunity to have this song appear on this blog.

Sheet Pan Shrimp Boil

Growing up, I spent a fair number of summers at my grandmother's home in Maine, with my family.  There were tales of big lobster bakes on the beach, which I didn't experience, but always had lobster at least once during our stay there.

Tomorrow would have been my father's 88th birthday and the Brave Astronaut Clan is in New York to settle some lingering affairs of my father's estate.  There is sure to be card playing, shouting, drinking, and good food.  Maybe we should have lobster.  If not, maybe a Shrimp Boil. From Damn Delicious Via BuzzFeed.

Sheet Pan Shrimp Boil
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay Seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves 

Directions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. 
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. 
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

This delicious recipe brought to you by Damn Delicious http://damndelicious.net/2017/02/13/sheet-pan-shrimp-boil/

Blackberry Whiskey Lemonade

Yes Please. Recipe from Life as a Strawberry via BuzzFeed.

Blackberry Whiskey Lemonade
PREP TIME 30 mins
TOTAL TIME 30 mins
YIELD: Serves 4-5

INGREDIENTS
For the Blackberry Simple Syrup:

• 12 oz. fresh blackberries
• ½ cup sugar

For the Blackberry Whiskey Lemonade:

• 7.5 oz. whiskey
• 7.5 oz. lemon juice
• 1 large rosemary sprig
• 6 oz. blackberry simple syrup

INSTRUCTIONS

For the Blackberry Simple Syrup:

1. Put the blackberries and sugar in a small saucepan over medium heat.
2. Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
3. Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. You can discard the leftover pulp, although I like to freeze it in ice cube trays and pop a cube or two in smoothies.
4. Let syrup cool on the counter for 20 minutes or so before you make the drinks.

For the Blackberry Whiskey Lemonade:

1. Combine all ingredients in a large shaker and add a handful or two of ice cubes. Depending on the size of your shaker, you may have to shake the drinks in two batches.
2. Shake to combine and chill drinks.
3. Pour over ice into glasses and serve.

NOTES
Lighten the drinks up a bit (and stretch them to serve more people!) by topping each drink off with a splash of tonic water or sparkling wine.

Fresh, in-season blackberries are generally so juicy that you don't really need water as an added liquid for this simple syrup - you just have to give them enough time to do their thing and release all their juices! If you'd like to speed the cooking process or if your berries are on the drier side, add ½ cup water to the syrup and cook normally.

Use basil instead of rosemary for a fun twist!

For a stronger herb flavor, add a sprig or two of rosemary to the syrup while it cooks.

You can substitute other liquors for the whiskey in this recipe if you like - personally, though, I love the depth of flavor that whiskey or bourbon bring to this cocktail!

Topping the Charts in 1985

Around this time of the month, thirty-two years ago, in 1985, the Brave Astronaut was preparing to graduate from high school (two years ago, you may recall I organized my 30th high school reunion).  A week or so ago, Entertainment Weekly, put out the list of the Hot 100 Top Ten songs from June 1985.

1. Bryan Adams - Heaven - I may have had a Bryan Adams thing, but I preferred the snappier stuff
2. Phil Collins - Sussudio - when I arrived at the University at Albany two years later, there was a running gag that he was actually saying, "Su - su - SUNY Albany."
3. Tears for Fears - Everybody Wants to Rule the World - the 1985 Braves were prepared to do just that.
4. Prince and the Revolution - Raspberry Beret - As I noted last year, the loss of Prince was significant to me and my generation.  I went to a "Purple Rain" prom in 1985 and our high school football team fight song was "Let's Go Crazy."
5. Duran Duran - A View to a Kill - with the loss of Roger Moore earlier this year, another link to our high school days is lost.
6. Madonna - Angel - I take every opportunity to tell LBA and SoBA that Madonna was the original Lady Gaga.
7. Mary Jane Girls - In My House - I admit that when pulling this list together, I had no recollection of this song.
8. Howard Jones - Things Can Only Get Better - perhaps an anthem for today, too?
9. Katrina and the Waves - Walking on Sunshine - this was definitely one of my happy place songs.  These days, it's this one.
10. Survivor - The Search is Over - and so is this list.

Graham Cracker Toffee

I would eat this. All of it. From Gimme Some Oven via BuzzFeed.

5-Ingredient Graham Cracker Toffee
Yield: About 24 pieces
Total Time: 25 mins
Prep Time: 5 mins
Cook Time: 18 mins

This 5-Ingredient Graham Cracker Toffee is quick and easy to make, and feel free to sprinkle it with whatever topping sounds good!

Ingredients

• 14-16 sheets of graham crackers
• 1 cup packed brown sugar
• 1 cup (2 sticks) salted butter
• 1 cup mini semisweet chocolate chips
• 1 cup chopped pecans, toasted

Directions
Preheat oven to 350 degrees F.

Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper or aluminum foil. (If using aluminum foil, mist it with baking spray.) Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit. Set aside.

In medium saucepan, heat the butter over medium-high heat until melted. Add brown sugar and stir to combine. Continue cooking until the mixture reaches a boil, stirring constantly. Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers. Use a spatula or spoon to spread the mixture evenly over the graham crackers. Bake for 6-7 minutes or until the butter mixture is bubbly.

Remove pan and immediately sprinkle the the chocolate chips evenly on top of the graham crackers. Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate around as much as you’d like. Sprinkle nuts (or your desired topping) evenly on top of the melted chocolate.

Let sit for about two hours and them cut and serve. Sometimes, if I am in a hurry, I will cool the cookies in the freezer for a quicker serve time.

A Bittersweet Father's Day

For the first time in my forty-nine years on this big blue marble, I do not have a father to celebrate today.  Since he left us in April, my siblings and I have been dealing with his loss and making plans for his last farewell, when we will travel to Bermuda to scatter my parent's ashes, in accordance with their last wishes.  The song above played behind the video montage that we played during his viewing at the funeral home - we learned that it was one of my father's favorites and he wanted it played when he died.

However, today is not all maudlin.  For the past 12 years, I have been lucky enough to be a father myself, when LBA arrived on the scene.  I became a double dad in 2007 when SoBA joined us.  I have done my best at this father thing - taking some cues from my father, and figuring out the rest as i went along.  I hope that if you were to ask LBA and SoBA, if I was doing a good job - they would tell you yes.

Thanks Dad, for everything.

Thanks LBA and SoBA, for making this a day for me to be celebrated.

I love all of you.

Flying the Colors

Today, June 14, was Flag Day.  There is an American flag that flies outside the launchpad every day.  There are some who say that you put your flag out on Flag Day and fly it until the 4th of July.  There are others that only put it out on Federal holidays.  I like the flag outside the launchpad - but given that it is out there everyday - I'm going to need to replace it more often.  But out there it is.

Flag Day has always had significance in my family - it was my parent's wedding anniversary.  My parents were married for 53 years before my mother's death in 2006.  As most of you know, my dear readers, my father was reunited with my mother earlier this year.  I am sure they are tucked away in some corner of heaven (on a park bench) having a great time catching up.

June 14 is also my MIL's birthday - so if you know her or see her - be sure to wish her the best.

Shrimp Fajitas

LBA has developed a taste for the prawn. SoBA, not so much. I would be fine with more shrimp on the menu. I made shrimp, chicken, and beef kebabs a few weeks ago and they were well received by all. And we've already established that both boys love the taco / fajita, maybe I could thrown some chicken and steak in the pan too. Recipe via BuzzFeed.

Shrimp Fajitas
Servings: 5

INGREDIENTS

• 5 flour tortillas
• ½ red bell pepper, seeds removed and sliced lengthwise
• ½ green bell pepper, seeds removed and sliced lengthwise
• ½ orange bell pepper, seeds removed and sliced lengthwise
• ½ red onion, sliced
• 1 pound shrimp, peeled and deveined
• Olive oil1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Juice of 1 lime
• Salsa
• Guacamole
• Cilantro

PREPARATION

• Preheat oven to 400°F/200°C.
• Wrap the tortillas in foil and place on the corner of a baking sheet.
• Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
• Toss to coat.
• Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
• Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
• Enjoy!

Homemade Strawberry Pop-Tarts

I have been known to keep a stockpile of pop-tarts in my desk at work.  They are referred to as "emergency breakfast."  Here's a recipe for homemade ones that would be a little harder to keep in my desk - plus they probably wouldn't survive the trip into the office anyway. From Just A Taste via BuzzFeed.

5-Ingredient Strawberry Breakfast Pastries
PREP: 10 minutes
COOK: 17 MINUTES
YIELD: 6 servings

Ingredients

• 1 sheet puff pastry (half of a 17.3-ounce package), thawed
• 1/4 cup cream cheese, at room temp
• 1 Tablespoon strawberry jam
• 1 1/2 cups sliced strawberries
• 1 large egg
• Powdered sugar, for serving (optional)

Directions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.

Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1 inch apart.

Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork.

In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries.

Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the pastries for 15 to 17 minutes until golden and puffed.

Remove the pastries from the oven oven, dust with powdered sugar (optional) and serve.

Bourbon Chocolate Balls

I am a new convert to the brown liquor, specifically the sweet bourbon.  In honor of Memorial Day and the opening weekend of the pool - here is something that would be able to be consumed on the pool grounds.  There's alcohol in them, but no one would know, amirite? (via BuzzFeed)

Chocolate Bourbon Balls
Makes 30 balls

INGREDIENTS

• 12 graham crackers, crushed
• 1 cup brown sugar
• ½ cup butter, melted
• 5 tablespoons bourbon whiskey
• ¾ cup chocolate chips
• 1 cup melting chocolate
• ¾ cup walnuts, crushed
• 1 teaspoon vanilla extract

PREPARATION

1. In a small bowl or glass jar, add the mixed nuts and bourbon. Cover with lid or plastic wrap and let sit overnight.
2. Combine the butter, sugar, and vanilla until sugar is dissolved. Add in the crushed graham crackers, vanilla, chocolate chips, walnuts, and remaining bourbon.
3. Freeze for 10-15 minutes or until firm enough to roll.
4. Form mixture into small balls, and refrigerate.
5. Coat the balls in melted chocolate and top with walnuts.
6. Chill for 1 hour.
7. Enjoy!

Chicken Wings Seven Ways

LBA has a thing for the wing of chicken.  Mrs. BA has a good recipe, but here are a few more worth trying (from BuzzFeed).  My favorite of the list is below.

Root Beer Chicken Wings

INGREDIENTS

• 3 pounds chicken wings
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup bbq sauce
• 16.9 ounces root beer
• Extra bbq sauce, to taste
• Brown sugar, to taste

PREPARATION

1. Season chicken wings with salt and pepper.
2. Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer.
3. Cover, cook on low for 4 hours. Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle some brown sugar.
4. Put under broiler for 8 -10 minutes. Enjoy!

Fun With Data

Most of you, my dear readers know what I do for a living.  I work for a government agency that is responsible for collecting and preserving the records of the federal government, primarily the "born digital" records of the government.  Every once in a while, I spot something in the paper or online that is just too good not to share.  This is one of those instances. From Greater, Greater Washington.

Population growth by census tract for cental DC and Arlington. Image by Esri.

The map above comes from a website, Esri, that is using census data to track population trends across the United States, between 2012 and 2017. The darker the blue, the more growth, the light orange indicates no growth or a decline.  In the above picture, the Launchpad is in that dark blue area at the upper right. So we're doing OK.

Clicking on the link above, will bring you to the article and then you can search your own neighborhood and see what your people are doing.  Here is the link to the Esri map.

Creme Brulee in the Crock Pot

Sold!  I love Creme Brulee.  I love the crock pot.  I have a kitchen torch.  From Dessert for Two via BuzzFeed.

Slow-Cooker Creme Brûlée
Yields 2
Prep Time 5 min
Cook Time 2 hrs
Total Time 2hrs, 5min

Ingredients

• 3 large egg yolks
• 1/2 cup heavy whipping cream
• 1/4 cup sugar, plus 2 teaspoons
• 1/4 of a vanilla bean (or 1 teaspoon vanilla extract)

Instructions

1. Combine the egg yolks, whipping cream and 1/4 cup of the sugar in a bowl. Whisk to combine.
2. Using a dull knife, scrape the seeds out of the vanilla bean and add it to the cream mixture. It should be about 1/8 teaspoon of vanilla bean seeds. You can substitute extra, if you prefer.
3. Whisk the mixture together very well.
4. Meanwhile, take 2 12" long pieces of foil and roll them up into a snake shape. Curl it into a circle, pinching the ends together. Place in the bottom of your slow cooker. Repeat with the other piece of foil.
5. Place each ramekin on top of each foil ring.
6. Pour boiling water in the slow cooker (carefully! Don't splash water on the custards) until the water reaches up about 1/3 of the way on the ramekins.
7. Turn the slow cooker to LOW and cook for 2 to 2 1/2 hours. When done, the custard should be set--poke it with a knife to be sure.
8. Cover and chill the custards at least 6 hours.
9. Before serving, sprinkle the remaining 2 teaspoons sugar evenly over both custards and torch with a culinary torch until brown.

Happy Mother's Day

Today is Mother's Day.  As most of you know, my dear readers, I lost my mother eleven years ago.  Here's a picture of my mother with a very young LBA.  It's one of my favorite pictures.  She was very happy to have had the chance to meet her seventh grandchild and I really wish she had the opportunity to meet SoBA, her eighth - the two of them are very much alike.

Now the reason for me to still celebrate Mother's Day is in the picture below.  Mrs. BA, the mother of LBA and SoBA is a great mother and the best partner that I could ever ask for.  The Brave Astronaut Clan is on the road today to celebrate with Mrs. BA's mother and two sisters, also mothers in their own right. 

Happy Mother's Day to all those moms out there and especially to my mother, wherever she is - though she is certainly engaged in a lengthy conversation with my father - reunited now and to Mrs. BA - I love you very much!

Slow-cooker Steak Sandwiches

We've entered that time in the spring where both LBA and SoBA are playing baseball (practicing two nights a week and sometimes games on weeknights).  And I'm coaching SoBA's team - so the Clan is often not around for dinner until an odd hour.

We are going to need to amp up our prepared meal plan, cue the slow cooker. Recipe from Dinner then Dessert via BuzzFeed's "30 Delicious Things You Never Knew You Could Make with a Crock-Pot."

Slow Cooker Philly Cheese Steak Sandwiches
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8

Ingredients

• 4-5 pounds chuck roast
• 2 tablespoons canola oil
• 1 teaspoon Kosher salt
• 1 teaspoon coarse ground black pepper
• 1 cup beef broth
• 1 can (10.5 ounces) can condensed French onion soup
• 1 tablespoon Worcestershire sauce
• 1/2 cup beer
• 1 inch yellow onion sliced into 1/4" slices
• 8 ounces crimini mushrooms sliced
• 1 inch green bell pepper sliced into 1/4" slices
• 6 hoagie rolls
• 2 tablespoons butter
• Provolone Cheese

Instructions

1. Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
2. Heat the pan (or if you can brown in your slow cooker)
3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
4. In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer.
5. Cook on low for 8 hours.
6. Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
7. To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
8. With a very sharp knife cut your beef against the grain.
9. Add your cheese of choice, some of the meat and top with the cooked veggies.
10. I like to have a bit of the liquid (with the fat skimmed off on the side, but it is totally optional - but sounds delicious!)

Honey Garlic Slow Cooker Ribs

I know that I've said this before - but I should really use my slow cooker more.  And I may have not said this before - but I should eat more ribs. Via Tasty by BuzzFeed.

Easy Honey Garlic Slow Cooker Ribs
Servings: 3–4

INGREDIENTS

• 1 (2½–3 lb) rack of pork ribs, halved
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 cup honey
• ½ cup soy sauce
• 10 cloves garlic, minced

PREPARATION

1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
2. Add honey, soy sauce, and garlic to a large slow cooker.
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs.
7. Serve with additional sauce from the slow cooker, as needed.