Don’t Be Afraid To Fail

You’ve failed
many times,
although you may not
remember.

You fell down
the first time
you tried to walk.

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You almost drowned
the first time
you tried to
swim, didn’t you?

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Did you hit the
ball the first time
you swung a bat?
Heavy hitters,
the ones who hit the
most home runs,
also strike
out a lot.

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R.H. Macy
failed several
times before his
store in New York
caught on.

English novelist
John Creasy got
753 rejection slips
before he published
564 books.

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Babe Ruth struck out
1,330 times,
but he also hit
714 home runs.

Don’t worry about
failure.

Worry about
the chances you miss
when you don’t
even try.

Don’t be Afraid to Fail, was written by Harry J. Gray, Chairman and Chief Executive Officer, United Technologies and was published in the Wall Street Journal in 1981.

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Featured Recipe        Cooked Beef Sauté with Onions and Potatoes

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This is the ultimate ‘Meat & Potatoes’ dish.

This is gourmet ‘Meat & Potatoes.’

The inspiration for today’s recipe comes from Henry Lewis Creel’s Cooking For One Is Fun. Unfortunately this little gem of a cookbook is no longer in print.

The mix and layer of flavors in this simple recipe is just incredibly delicious!

The original recipe is for one. But not to worry. It is easily adaptable to as many people as you like.

This recipe is quick and easy too.

Best of all it is relatively inexpensive as you can use leftover beef from a roast or just buy some deli roast beef.

Just for the record, I have also made a few minor changes from the original recipe.

This is what you will need for 2 people:

1 medium potato peeled

Salt and pepper

1-2 tablespoons butter

2 small onions coarsely chopped

½ pound cooked beef*

1 small garlic clove minced

¼ teaspoon red wine vinegar

Chopped parsley.

*From leftover roast, or I often just purchase 1-2 medium slices per person from a deli.

Here is what you do:

Place the peeled potato in cold water to cover. Add the salt and pepper. Bring to a boil and simmer 20 minutes, then drain. (Some times when you boil a potato it sticks to the bottom of the pan. I find that if I turn the potato over about half way through the cooking, it does not stick to the bottom of the pan. Problem solved.)

While the potato is simmering roughly chop the onions.

When the potato is done let it cool slightly and then cut into ¼ inch slices.

Melt the butter in a pan and add the onion. Sauté until browned and caramelized.

Add the potatoes and cook about 5 minutes more until warmed through, turning once during the cooking.

Add the beef slices and cook until warm through no more than 5-6 minutes. You may want to cook longer. I like my beef rare.

Sprinkle with the minced garlic, the vinegar, and if you wish you can add more salt and pepper.

Plate and sprinkle with the parsley.

Serve with a salad and/or a veggie. I like to serve with fresh slized tomatoes.

Bon appétit!!!

Cost

1 medium potato peeled                   $0.66

1-2 tablespoons butter                     $0.30

2 onions coarsely chopped                $0.70

½ pound cooked beef*                    $3.99

1 small garlic clove minced               $0.10

¼ teaspoon red wine vinegar           $0.09

Chopped parsley.                             $0.05

Salt & Pepper

Total Cost = $5.89

Cost per person (2) = $2.95

Quote of the Day

It is impossible to live without failing at something, unless you live so cautiously that you might has well not have lived at all, in which case you have failed by default.

K. Rowling

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