I’ve had the same hairdresser for 7 years. That’s longer than most people have been married.
In a lot of ways, it’s like a marriage. There’s a dating period where you see whether you’re compatible and then decide if you want to keep seeing them or not. If your going to spend 2 hours every 2 months talking to someone while they do your hair, it helps if you actually can carry on a conversation. And once you’ve committed, you have to answer to each other. I once had my hair done while I was on vacation and when I came back I felt like I needed to explain myself…
I finally had a good thing going. We built up a trusting relationship. I have long hair and every hairdresser I ever had previously had a secret vendetta to cut my hair shorter. If I said I wanted 1 1/2 inches cut off, they would cut off way more and think I wouldn’t notice. But MY hairdresser had long hair herself and kept to her word everytime.
I called the salon last week to set up an overdue appointment and they told me she was gone.
“Where did she go?”
“We can’t disclose that information“, they said.
Eeeeek! Where do I even start? If your reading this K, come back?!!!!
Today I had my hair done by someone else. She was okay. But I told her 1 inch off the ends and it’s more like 3. We didn’t talk much. And in the end, my hair coincidentally looked exactly like hers. Which isn’t terrible, but not really what I wanted.
For some reason I’ve had a major craving for French dip sandwiches lately. No, I’m not pregnant. Hormonal maybe…but not pregnant.
I loved the smell of these sandwiches cooking all day. The au jus has an earthy smell. Not earthy in a overly herb-infused way…just a deep, rich flavor. These couldn’t be easier and take 10 minutes to prepare in the morning.
I cut each roll in half and made smaller sandwiches for me and my kids. Brush on some butter and toast the rolls for a couple of minutes. Pile on the meat and some Provolone cheese and toast the sandwiches for a couple more minutes in the oven.
|Slow Cooker French Dip Sandwiches|| |
- 1 (4 pound) boneless beef roast
- ⅓ cup low-sodium soy sauce
- 1 bay leaf
- 3 whole black peppercorns
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 (10 ounce) cans beef broth
- 8 french rolls or hoagies
- 16 slices Provolone cheese
- butter for rolls
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
- In a medium bowl, combine soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast. Add the beef broth to the slow cooker. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. Mine was done after 5 hours so it depends on your slow cooker; it could take more or less time.
- Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. I prefer it sliced really thin.
- Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.
- Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
- Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve in ramekins so everyone can dip their own sandwiches.