Roxanne Heller is pushing like crazy – her bicycle that is. She’s pushing so hard because, in just a few weeks, she will ride in the “Last Gasp”, a bike ride on September 20 from Sandwich to Provincetown to raise funds for the Cape Cod Literacy Council.
As a former GED teacher and Literacy Council volunteer tutor, Rox has seen the difference the gift of reading can make in a person’s life. Besides severely limiting a person’s opportunities, illiteracy is a source of embarrassment and low self-esteem. The Literacy Council is a non-profit organization that provides free literacy services to adults on Cape Cod, either through one-on-one tutoring or in High School Equivalency classrooms.
Rox is passionate about this wonderful organization and asks your support so that the Literacy Council can continue its important work. If you want to help support Rox on this ride, donations may be made online at http://capecodcharitablefunraisers.com/donate. Select the Last Gasp Rider radio button. Be sure to select Rox’s name in the dropdown list, fill in the Donation Amount box, then click the Add to Cart button. Follow the instructions from that point on. Each gift, no matter how small or large, is important to the Council.
Meanwhile, while Rox is preparing for the September 20th ride, she’s looking forward to cooking cooler weather recipes like Italian Beef Sandwiches. Here she shares her recipe with you.
Although mostly known as a Chicago sandwich, I was first introduced to Italian Beef Sandwiches while spending time at my sister’s house in northern Indiana. Rarely (if ever) have I met anyone on the Cape who has ever heard of these delicious, but very easy-to-make sandwiches. I speculate that the Italians in the Mid-West have come from a different part of Italy than those who brought us pasta and pizza!
Italian Beef Sandwiches
Put the beef roast in a large pot and cover with water. Simmer for about 4 hours. Remove the meat from the pot, pull it apart with forks, and return the meat to the pot. Discard any fat or gristle. Prepare the green peppers by removing the stems and seeds and cutting them into slices, then add them to the pot. Allow the peppers to simmer along with the meat for about 20 minutes. Salt to taste.
Spoon the meat and peppers into sliced rolls or pieces of bread.
Some in my family prefer to eat their sandwiches like a French dip with a bowl of the pot liquor on the side, while others put their bread and filling in a bowl and drench the bread with broth (a soup spoon is required for this method).