Tina The Storyteller

 I think when I started this blog, wayback when it was called HoHa for Hands on Home Arts, it was always going to be a capturing of a moment.  I’m still a homemaker by trade but it’s time to put on a new hat and try new things. Within that, I probably won’t be posting around here as much. Instead, I’ll be doing book reviews on Substack ( https://cdpunt.substack.com/ ) and I’ll be sharing a variety of other things here and there on the internet. To find all the bits and pieces head over to https://www.cdpunt.com   I’ve got this philosophy floating around that I’m trying to mail down, I need to write for myself even when I’m sharing it with you. I need to like my writing, not just the words but the content. I’ll still be sending out my monthly newsletter, so keep an eye out for those if you’ve signed up. I’m sure that we’ll see each other around and until then, I hope you enjoy!

 I’ve been using this recipe for beef sandwiches for a while now. It’s easy and delicious. We generally do not dip, just deli buns, beef, provolone cheese tossed under the broiler for a bit.  This last week, I forgot to buy the French onion soup mix so here’s what I did instead. I lined the crockpot ( if you aren’t using liners, go get some (aff links incoming)), put in a whole frozen beef English roast fat cap up, sprinkled with salt and pepper, added 4 cups of water, added two teaspoons each of Better than Bouillon beef and onion . Put it on low for 8-10 hours, occasionally stopping by and stirring the liquid and spooning it on top of the meat. When you’re ready to eat, pull the roast out put it on a sheet pan with a rim and use two forks to shred the meat, removing fat and anything tough looking. Put the meat back into the liquid. The turn on your broiler, make the sammich but putting in the meat, some cheese on top and then under the broiler until they’re all melty. You can serv