It's Just Too, Too Much

When The Husband and I married 13 ago, we each brought our worldly possessions to the union. Since we had both lived the single life for a good number of years, each of us had accumulated the accoutrements needed for our individual domestic nests. We should have had a garage sale. But, being the pack rats that we are, we couldn't bear to part with our goodies. So, when we joined our households, we found that what we didn't have two of, we had too much of.

We had two bedroom sets, two sleeper sofas, two microwaves, two stereo systems, two color TVs, four sets of china (two each of good stuff and two for everyday), five lamps, five end/coffee tables, and enough pots, pans, and kitchen gadgets to make Julia Child blush. Yep, too much. Just typing all of this makes me tired.

Having been "blessed" with an abundance of home equipment, we didn't need to rush out and buy "jointly owned" things to set up house. Obviously, over the course of 13 years, there have been a few purchases. Three big ones to be exact.

A few years back, we bought a new bedroom set. This was a relief because we were able to retire The Husband's "mattress-in-the-waterbed frame" bed that we had slept on during the early years. Next, under pressure from me, we "gave" ourselves a big screen TV with surround sound. Lastly, we purchased a new computer for the house. This was mostly a concession to The Husband's computer fetish. I really couldn't see the use for it in the house, but considering that we had satisfied my addiction for TV with the big screen, I could hardly object.

I wish that I could tell you that we got rid of the "replaced" items, but we had too much empty storage space in the house. So, the mattress and waterbed frame are the "junk room" behind our bedroom. The old TV is in the "junk room" that is supposed to be our study. The Husband had a computer before we got married, but it was so bad that we couldn't even give it away.

This wouldn't be so bad if the "too much" syndrome was limited to our possessions. But, it's not. With an Old English Sheepdog and a long hair cat for pets, we have too much fur! With one way commute mileage of 52 for The Husband and 40 for me, we spend too much time in a car! And, last week, I did it again. I made too much for dinner. Sometimes, my creative juices get going and I forget that there is just the two of us at home and we end up with too much.

Now, this doesn't bother The Husband. He can eat the same thing breakfast, lunch, and dinner until it's gone, but I get bored. So, I just take the leftovers and transform them into something different. Some may think that this is too much trouble. But, what the heck, that's just the way I am.

Too Much Stew - Part I
Makes 2 big servings.

2 1/2 pounds stew meat
1 tablespoon olive oil
2 whole bay leaves
4 whole dried japanese peppers
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup worcestershire sauce
16 ounces beef broth
3 cups water
2 large red potatoes
1/2 large red onion
4 small carrots
flour

In a large Dutch oven, heat oil. Add meat and cook over high heat until evenly browned. Add bay leaves, japanese peppers, salt, pepper, worcestershire sauce, beef broth, and water. Bring to a boil. Reduce heat, cover, and simmer until meat is just about tender (about 2 - 2 1/2 hours).

Peel potatoes and onion and cut into 8ths. Peel carrots and cut in half. When meat is just about tender, add potatoes, onion, and carrots. Return to a simmer and cook covered until potatoes are tender (about 30 minutes).

Mix flour with water to make a paste. Stir gradually into stew. The amount of flour needed will depend on how much juice you have in your stew and how thick you want your gravy. Start with 1/4 cup mixed with 1 tablespoon of water.

The first night, serve 1/3 of the beef, all of the potatoes, onions, and carrots, and 1/3 of the gravy. A side of crusty bread to soak up the gravy goes well at this point.

Too Much Stew - Part II
Serves 2.

1/2 of remaining stew
remaining half of large red onion - coarsely
chopped
1 tablespoon olive oil
6 medium mushrooms - sliced
1 clove garlic - minced
1/2 cup red wine
1 package egg noodles

Slowly rewarm 1/2 of remaining stew. Place olive oil into a heavy bottomed skillet. Heat over medium heat. Add onions and garlic. Sauté until onions start to become transparent. Add mushrooms and sauté until mushrooms start to become soft. Add red wine. Bring to a boil; then reduce to a simmer. Simmer until liquid has been reduced by half. Add to warmed stew. Prepare egg noodles according to package instructions, reserving half for Part III of stew. Serve by placing noodles on plates and spooning stew over them. Add a crisp green salad and your done.

Too Much Stew - Part III
Serves 2.

remaining stew
1 cup frozen green peas
3 tablespoons paprika
1 tablespoon sour cream
remaining egg noodles

Add frozen peas and paprika to remaining stew. Slowly bring to a simmer and simmer for 15 minutes. Add sour cream. Serve over reheated egg noodles.