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After many, many months of not eating any beef, I've been persuaded to make a pot roast (talked down from crown rib roast). It's one of the easiest things to put together, so I now have a 4-pound chuck roast in the back of the fridge. That, and I'm making my famous cherry pie the day ahead, so dessert will be out of way. Pot roast is wonderful because it makes it's own sides of veggies (carrots, peas, potatoes and such). I love one-pot cooking.
It will all wash down beautifully with a Chateauneuf du pape from the cellar.
I'm just hoping after the long beef hiatus, that I can still digest the stuff.
Anyone else getting in the kitchen, or are you lucky enough to be going somewhere and being fed?
It will all wash down beautifully with a Chateauneuf du pape from the cellar.
I'm just hoping after the long beef hiatus, that I can still digest the stuff.
Anyone else getting in the kitchen, or are you lucky enough to be going somewhere and being fed?