I never participated in Black Friday.
You know, that day every year that used to be the day after Thanksgiving, that became midnight on Thanksgiving and that is not the DAY OF THANKSGIVING, thank you very much.
Ok, well that’s not true, entirely.
I’m a stickler for shopping LOCAL, to buy to support local business owners.
However, I have been known to shop ONLINE on Black Friday.
I regret it! Fine! Yes, I do.
I want to shop local.
I can’t always, though.
If you’re out shopping the weekend after Thanksgiving, between Thursday and Monday, you’re going to need a battle plan while you’re SHOPPING LOCAL AND PUMPING MONEY INTO YOUR LOCAL ECONOMY. (Yes, I’m passionate about that.)
My best friend is a dogged Black Friday shopper. She plans out her route on Thanksgiving Day and has a battle plan ready to execute.
When you’ve spent the entire day after an exhausting holiday shopping, it’s good to have dinner waiting on you when you return. Try this meal in your slow cooker!
SLOW COOKER BEEF AND BROCCOLI
1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef consommé
1/2 cup soy sauce
1/3 cup brown sugar or honey
1 Tbsp sesame oil
3 garlic cloves, minced
2 Tbsp cornstarch
2 Tbsp cooled sauce from the slow cooker after being cooked
fresh broccoli florets (as many as desired)
hot, cooked rice (brown rice or riced cauliflower)
Place beef in a slow cooker.
In a small bowl, combine consommé, soy sauce, brown sugar/honey, oil and garlic. Pour over beef. Cook on low heat for 6-8 hours.
In a cup, stir cornstarch and sauce from the slow cooker together until smooth. Add to slow cooker. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the cornstarch mixture. Boil until the desired consistency is reached.)Add broccoli to the slow cooker. Stir to combine.
Cover and cook an additional 30 minutes on high heat. (The sauce has to boil for it to thicken.)
Serve over hot, cooked rice.