A couple of things happened today that are both worth mentioning, and it was too hard to choose just one. I know I know, my blog is so important to the equilibrium of the world wide web that this could totally throw it off its axis BUT, I am especially thankful for two things: teamwork and leftovers.
In our pre-marriage counseling with Ben’s daddy (The Rev), he asked us to go to different rooms and write down a list of what love meant to us. When we were done, we came back into the room, handed him our papers, and he told me that from reading Ben’s list, teamwork and togetherness was most important to him. Today I woke up early to help he and the youth group for their weekly Youth on a Mission. This week’s project was to clean up the Meadors’ backyard and their once gorgeous flower beds. Since Mr. Randy has been in and out of the hospital in Jackson, they’ve had other things to worry about and we were more than happy to take care of it for them. Considering they let us swim in their pool any time our hearts desired, it was the least we could do.
I swear I was helping! I just had to take the pictures, you see.
Then later this afternoon I was in a total whirlwind of new inquiries and orders as a result of Lucky Luxe’s attention on Oh So Beautiful Paper this morning, so he helped me out and wrapped orders for shipping.
Real men fold hankies.
Now I also wanted to post another recipe since apparently a few of you have been trying out some of the other meals I’ve posted about. Tonight we had THE most flavorful, DELICIOUS BBQ slider leftovers because I have recently discovered the magic of the crock pot.
beef rump roast
1 bottle of Sweet Baby Ray’s original BBQ sauce
1 tsp. onion powder
1 tsp. garlic powder
1 quartered yellow onion
1 tsp. minced garlic
1/4 cup of water
Sister Shubert’s yeast dinner rolls
dill pickle slices
Throw the roast in your crock pot, sprinkle the onion and garlic powders right on top. Pour half the bottle of sauce on top, cook on low for 6 hours. Drain the liquid and grease, then tear apart the beef and pour on the rest of the bottle of BBQ sauce. Add the quartered onion, water and teaspoon of minced garlic, and continue to cook on low for 2 more hours.
Now butter your rolls, toast them, slice them and pile on the shredded BBQ and a couple of pickle slices. You can thank me later.
I’m Erin Napier, co-owner of Laurel Mercantile Co. and Scotsman Co. with my husband, Ben. I’m an artist and he’s a craftsman and we help people moving to our town find and restore old houses on HGTV’s Home Town. In an effort to count my blessings, this journal has documented only the good things that happen on each and every day of my life since January 1, 2010. I am a wife, a daughter, a homebody, a bubble bath lover, a book reader, a sentimental, stressed out, slightly obsessive southerner. Welcome!