We met with another DJ tonight for our wedding reception. The DJ was very personable and friendly, two extremely important qualities of a good Emcee and DJ, but his prices were HIIIIIIGH! Granted he was rated #1 on the The Knot for Northern NJ so I should have seen that coming. I think the DJ is one of the most important parts of the actual wedding day so we will certainly splurge on a good one, but this one was just OUT. OF. THIS. WORLD. pricey!We’re going to keep looking around at a few more until we decide on one that we like.
How many DJ’s or Bands did you meet with until you picked one for your wedding?
Anywho, I was real glad to have dinner already made by the time we got home at 8pm tonight! Chili is on the stove heating up, lettuce for salads in the fridge, sandwiches for lunch are made, and coffee is all set for brewing. I am so much more productive when I’ve got less time to do things.
I also wanted to give you the recipe to the Beef and Winter Veggie Stew I made last night, it’s adapted from this lamb stew recipe my Mom gave me.
Beef and Veggie Winter Stew
- 2 tablespoons olive
- 1 pound beef stew meat, cubed
- 3 cups beef broth
- 1 cup dry red wine
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups peeled, seeded, and sliced butternut squash – I used ½ of a squash
- 4 large carrots cut into 1-inch rounds
- 2 baking potatoes, peeled and chopped into large chunks
- 1 medium onion, thinly sliced
- Heat the oil in a large saucepan, add garlic, and brown the meat on all sides. Drain fat, and stir in the beef broth and wine. Season with salt, pepper, and sprinkle of garlic powder. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in the squash, carrots, potatoes, and onion. Bring to a boil, then reduce heat and simmer 45 minutes, or until the vegetables are tender.
Amount Per Serving Calories: 208 | Total Fat: 8.9g | Cholesterol: 33mg
Now I’m off to enjoy a nice piping hot bowl of chili, maybe a cookie or two, and bed!