"Melba's Jammin'" > wrote in message
...
>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.


God knew what he was doing when he made you. Bless you my friend, and do
give love to Amy and Warren (and to Gary and Anita as well, it must be the
most difficult thing a parent can experience, watching their child slip thru
their fingers).
-ginny