I picked up two small boneless shoulder roasts this afternoon, one for
us, one for a meal for friends. I nearly choked on the price of them --
holy crap, they were $4.29/lb! I browned them and let them cook in
the oven with carrots (lots of carrots -- oh, were they sweet!), a
couple pieces of celery and some browned onions. Sprinkled all with
black pepper, Penzeys Pasta Sprinkle blend, and Penzeys Old World
Seasoning; poured a cup of beef broth over and left them alone for about
2-1/2 hours at 300 degrees.

While the meat baked, I cooked four big Yukon Gold potatoes, riced them,
mixed them with some butter and evaporated milk and set them aside to
nuke at suppertime. Fresh broccoli was on the menu, and a mixed greens
salad.

The gravy from the roasts was made with those pan leavings and the
potato water. It was perfect.

I confess to not understanding why those potatoes get so much praise.
Apart from having a yellow cast to them, them taste like any other
mashed potato I've made. What am I missing?

Meal was delivered to my friend's home and they'll have it tomorrow.
Meals on Wheels!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.