Things I love about my brother

My brother is 18 years old. He is 2 years and 2 days older than me. We weren't that close when we were in  middle school, but since we have out grown all of our "your touching me" or "he's looking at me" phase, we are the best of friends. I'm not going to lie and say "Oh we are the perfect siblings and we never fight" we fight sometimes, but not as bad as it was when we were younger. We have become closer because we have both matured and realized that we are all we have. That's my only brother and that's that.

Some things I love about him are, he is very kind and helpful(when he wants to be). He does a lot for me and he appreciates me. He is the best brother. I mean there are some down sides for having a big brother. He is very protective, mean at sometimes, and he thinks he has a say over what I do. But don't get me wrong, he is great.

About a month ago my brothers girlfriend and I made dinner for Keith. My brothers girl friend emitted to being....... lets say "helpless" in the kitchen, so I promised her we could make dinner for Keith and I would teach her some things. I got out my new cookbook and we found a recipe that Keith would LOVE. Beef Volcano! Sounds fun huh?!?! Well a beef volcano is a huge thing of mashed potatoes covered in beef that is cooked in wine, bacon, little onions and other yummy ingredients. One thing about my brother that I don't like is his metabolism. He can eat WHATEVER he wants and he won't gain a pound. It's depressing:(

Beef Volcano
Rise to the Occasion
Yields 4 servings

1 cup water
10 ounces white pearl onions,peeled
salt & pepper to taste
1 tbs. sugar,divided
4 tbs.+ 1 tsp. butter,divided
1 pound beef tenderloin

2 tbs. olive oil

2 tbs. white flour
2 cups red wine (Merlot)
2 cups veal stock
4 ounces bacon, crisped and diced
8 ounces button mushrooms, quartered and sauteed

To caramelize onions, boil water in a small pot. Add onions, salt, pepper, 2 teaspoons sugar, and 1 teaspoon butter. Simmer over medium heat until the onions have absorbed all the water, about 15 minutes. Set aside.

Cut the tenderloin in large rectangles measuring 1 1/2" x 1". Season with salt and pepper. In a large pot over medium heat, sear beef in olive oil for 2-3 minutes. Remove beef from pot and set aside.

In the same pot make a roux be combining 4 tablespoons butter with flour. Cook over medium heat, stirring, for 2 minutes.

Add the wine, veal stock and 1 teaspoon sugar, stirring often.

Simmer gently over medium heat, uncovered, for 20-22 minutes.

Add the onions, beef, bacon, and mushrooms. Serve hot over mashed potatoes.


This recipe sounds involved and super long, but its not. Give it a chance and try it. You will not be disappointed!