Ark Valley News - In the kitchen

In the kitchen
By Lisa Strunk
Last Updated: March 19, 2015

They're on the downhill slide to graduation

Spring break means the end of school is just around the corner. That means prom, finals, graduation. Now that I'm the parent of a high school senior, all of that takes on a different meaning.

It's overwhelming knowing that your child is ready to leave the nest. I was just going over Ray's senior pictures and thought, "Wasn't I just looking at his 1-year-old pictures?" How did this happen?

I think every parent understands the feeling. Senior year brings a lot of "how did time go so fast?" and "I wish I would have done this" or "I wish I hadn't done that."

It also brings a lot of paperwork. First of all, that FAFSA is crazy. Second, keeping up on making sure a high school senior keeps on top of all of the college admission and financial aide and scholarship requirements is insane. Thankfully Chris has taken over most of that.

Now that we're on the downhill slide towards graduation and the big move into the college dorms, I'm hoping there will be enough time to fit everything in. Ray still hasn't let me know if he wants a senior party or not. We have also talked about taking a family vacation, and maybe a weekend family trip somewhere.

That gets kind of difficult when every weekend is scheduled, and we have work and school responsibilities all week.

Chris, Jer and I did took a break of sorts last weekend. We were actually running an errand in Delano when we realized the St. Patrick's Day parade was taking place. We ended up watching part of the parade and than going to La Galette for lunch. Of course I had ham quiche. Jer and Chris had chicken salad on French bread. We split a piece of carrot cake and a piece of strawberry cake.

The subs Chris and Jer had gave me a craving for a French dip sandwich, which made me look online for an easy recipe.

Slow Cooker French Dip Sandwich

4 lb. rump roast

1 can beef broth

1 can condensed French onion soup

12 oz. bottle or can of beer

French Rolls

Trim excess fat from the roast and place in the slow cooker. Add the beef broth, soup and beer. Cook on low setting for 7 hours or until cooked through. Split French rolls, spread with butter and bake 10 minutes until heated through. Slice the meat on the diagonal. Place on rolls and serve with remaining sauce for dipping.

Lisa Strunk is co-owner of The Ark Valley News. Reach her at lisa@arkvalleynews.com.