Last night as I lay in bed, I had the window open listening to the sound of the leaves dropping from the tree. It almost sounded like rain. There we so many of them. I lay there, content, thinking about my favorite story from the day. It is the story of our dog, Remmie, playing in the leaves.
Ellie and Kohlton spent part of the evening racking up the leaves. Remmie did not like the racks, but LOVES the leaves. Kohlton, Remmie and the rack played Scary Monster for a short bit and then Kohlton went back to racking. Remmie ran rounds in the yard happily.
Remmie was sure that the pile of leaves was for his benefit and he was thrilled.
(As I write this story, I find that it sounds a bit flat. I think the fun I felt was from watching the dog have such a wonderful time, letting himself become fully enveloped in that joy. The dog often reminds me that I need to be more willing to surrender myself to simply joys and be less distracted by other things. This is a lesson that I seem to need to learn over and over again.)
We also had a lovely dinner and great conversation about the day at AVS. I cherish nights like these. We had a Horseradish-Crusted Roast Beef, brussel sprouts sauteed in butter with garlic and parmesan cheese, as well as biscuts for dinner. I thought you might enjoy the recipe for the roast beef.
I also included a fun joyous dog video for your viewing pleasure.
Horseradish-Crusted Roast Beef
via: Food and Wine
One 6-pound sirloin tip roast, preferably grass-fed, tied
1/2 cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
1 tablespoon sherry vinegar (I did not have sherry vinegar, so I used rice vinegar. It worked nicely)
Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
Speaking of happy dogs, here is one of Kohlton's favorite videos of all time: