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.

On Tue 02 Dec 2008 08:15:59p, Melba's Jammin' told us...

> 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!

You’re a kind and good woman, Barb!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/02(II)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 1dys 3hrs 27mins
************************************************** **********************
A man with one watch knows what time it is--with two watches he is
never sure.
************************************************** **********************

Melba's Jammin' wrote:
> 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.


That sounds good, but I'd have added a cup of red (jug) wine, too.
I've never heard of boneless beef shoulder, IIRC. Is it ever called
something else?

>
> 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?

They are supposed to taste "buttery". I've noticed some taste better
than others, but not much.
>
> Meal was delivered to my friend's home and they'll have it tomorrow.
> Meals on Wheels!

That's such a nice thing to do. Amy's not doing well, is she?
I check her caringbridge every day and offer atheist prayers, as
someone said about Kili. It doesn't look very hopeful for either one
of them right now.

gloria p

"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.

Well, for me, I like them because they don't have as big an effect on my BG
levels as a regular russet, but they're much better, texturally, than red
potatoes for mash.

kimberly
--
http://eating-sandiego.blogspot.com

"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

In article >, "Nexis" >
wrote:

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

> > I confess to not understanding why those potatoes get so much praise.
>
> Well, for me, I like them because they don't have as big an effect on my BG
> levels as a regular russet, but they're much better, texturally, than red
> potatoes for mash.
>
> kimberly

Got it. It's only out of desperation that I mash red potatoes. :-)

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
Gloria P > wrote:

> Melba's Jammin' wrote:
> > 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.
>
>
> That sounds good, but I'd have added a cup of red (jug) wine, too.
> I've never heard of boneless beef shoulder, IIRC. Is it ever called
> something else?
>
> >
> > 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?
>
> They are supposed to taste "buttery". I've noticed some taste better
> than others, but not much.

These were a supermarket special -- a 5# or 8# bag, I think. I'm
tempted to pick up a couple organically-grown Yukon Golds at the co-op
to see if I can taste a difference. When I visited my cousin in
Czechoslovakia many years ago, I remarked about the incredibly delicious
potatoes. She attributed it to cow poop, using mime to convey the
thought. :-)


> Amy's not doing well, is she?

She is not. It's a scary time for her family.

> I check her caringbridge every day and offer atheist prayers, as
> someone said about Kili. It doesn't look very hopeful for either one
> of them right now.
>
> gloria p

No kidding. In situations like this I remind myself that life isn't
always fair and that the rains fall on the just and the unjust alike.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' > wrote in
:

> In article >, "Nexis"
> > wrote:
>
>> "Melba's Jammin'" > wrote in message
>
>> > I confess to not understanding why those potatoes get so much
>> > praise.
>>
>> Well, for me, I like them because they don't have as big an effect on
>> my BG levels as a regular russet, but they're much better,
>> texturally, than red potatoes for mash.
>>
>> kimberly
>
> Got it. It's only out of desperation that I mash red potatoes. :-)
>

Reds are what I was raised on and other types taste wierd to me... baked,
boiled, roasted, mashed... whatever. I only use reds at home. Dining away
from home is out of my control so I'll eat what's infront of me with no
complaints about the spud. But I'll admit yukons are pretty good, still I
prefer reds.

--

The beet goes on -Alan

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

<snip>

> 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.

I am sure when they eat your yummy food it will be a meal the family will
remember for years to come.

Good for you.

Dimitri

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> <snip>
>
> > 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.
>
> I am sure when they eat your yummy food it will be a meal the family will
> remember for years to come.
>
> Good for you.
>
> Dimitri

You know the situation, D. She'd do it for me if our positions were
reversed.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
hahabogus > wrote:
> Reds are what I was raised on and other types taste wierd to me... baked,
> boiled, roasted, mashed... whatever. I only use reds at home. Dining away
> from home is out of my control so I'll eat what's infront of me with no
> complaints about the spud. But I'll admit yukons are pretty good, still I
> prefer reds.

I like reds for potato salad and for home fries and hash browns and for
including in the pan with a pot roast.

I boiled and riced the Yukon Golds. The gravy was awesome. For
quantity's sake I added some beef bouillon powder that I bought in
Indiana in Amish country in October. Seems not as salty as most.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

"Melba's Jammin'" > wrote

>When I visited my cousin in
> Czechoslovakia many years ago, I remarked about the incredibly delicious
> potatoes. She attributed it to cow poop, using mime to convey the
> thought. :-)
>

hahaha!

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>
>> <snip>
>>
>> > 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.
>>
>> I am sure when they eat your yummy food it will be a meal the family will
>> remember for years to come.
>>
>> Good for you.
>>
>> Dimitri
>
> You know the situation, D. She'd do it for me if our positions were
> reversed.
>
> --
> -Barb, Mother Superior, HOSSSPoJ


Years ago we took our Pot Roast dinner down the street to a family - The
mother was dying of Cancer and bed ridden.

I think we had hot dogs or Pasketti for the kids.

Several years later we ran into the 2 daughters who were friends with our
daughters - They could not thank us enough - They remembered that meal as
one of the bright points in a miserable time in their lives.

The point is simple - as you go through life one never know how we effect
the people we come in contact with, for us it was a simple action - for them
it was much more.

Good for you!

Dimitri

"Melba's Jammin'" > wrote in message
...
> In article >,
> hahabogus > wrote:
>> Reds are what I was raised on and other types taste wierd to me... baked,
>> boiled, roasted, mashed... whatever. I only use reds at home. Dining away
>> from home is out of my control so I'll eat what's infront of me with no
>> complaints about the spud. But I'll admit yukons are pretty good, still I
>> prefer reds.
>
> I like reds for potato salad and for home fries and hash browns and for
> including in the pan with a pot roast.
>
> I boiled and riced the Yukon Golds. The gravy was awesome. For
> quantity's sake I added some beef bouillon powder that I bought in
> Indiana in Amish country in October. Seems not as salty as most.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Barb, you now have Trader Joe's yes? At least I'm pretty sure I remember
Sheila saying they were out there now...
Anyway, in the section where they have their chicken broth, they have these
little packets of chicken, turkey, vegetable and beef stock that has been
reduced until it's like a syrup. They're not overly salty, and have good
flavor. Good to have in a pinch, when you need more gravy :-)

kimberly
--
http://eating-sandiego.blogspot.com

On Wed, 03 Dec 2008 09:29:06 -0600, Melba's Jammin' wrote:
>
> No kidding. In situations like this I remind myself that life isn't
> always fair and that the rains fall on the just and the unjust alike.

this is one of my favorite new testament quotes, even though it sounds kind
of weaselly on jesus' part.

your pal,
blake

On Wed, 3 Dec 2008 13:22:49 -0500, cybercat wrote:

> "Melba's Jammin'" > wrote
>
>>When I visited my cousin in
>> Czechoslovakia many years ago, I remarked about the incredibly delicious
>> potatoes. She attributed it to cow poop, using mime to convey the
>> thought. :-)
>>
>
> hahaha!

i was going to say, she must be a talented mime.

your pal,
blake

"blake murphy" > wrote in message
...
> On Wed, 3 Dec 2008 13:22:49 -0500, cybercat wrote:
>
>> "Melba's Jammin'" > wrote
>>
>>>When I visited my cousin in
>>> Czechoslovakia many years ago, I remarked about the incredibly delicious
>>> potatoes. She attributed it to cow poop, using mime to convey the
>>> thought. :-)
>>
>> hahaha!
>
> i was going to say, she must be a talented mime.
>
> your pal,
> blake

Bet she'd be fun at Charades.

Felice

In article >, "Nexis" >
wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > hahabogus > wrote:
> >> Reds are what I was raised on and other types taste wierd to me... baked,
> >> boiled, roasted, mashed... whatever. I only use reds at home. Dining away
> >> from home is out of my control so I'll eat what's infront of me with no
> >> complaints about the spud. But I'll admit yukons are pretty good, still I
> >> prefer reds.
> >
> > I like reds for potato salad and for home fries and hash browns and for
> > including in the pan with a pot roast.
> >
> > I boiled and riced the Yukon Golds. The gravy was awesome. For
> > quantity's sake I added some beef bouillon powder that I bought in
> > Indiana in Amish country in October. Seems not as salty as most.
> > --
> > -Barb, Mother Superior, HOSSSPoJ

> Barb, you now have Trader Joe's yes? At least I'm pretty sure I remember
> Sheila saying they were out there now...
> Anyway, in the section where they have their chicken broth, they have these
> little packets of chicken, turkey, vegetable and beef stock that has been
> reduced until it's like a syrup. They're not overly salty, and have good
> flavor. Good to have in a pinch, when you need more gravy :-)
>
> kimberly

Damn! I was at TJ yesterday! I'll try to remember your info for
another time. Thanks!! (We have three in the Cities.)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

blake murphy wrote:
> On Wed, 03 Dec 2008 09:29:06 -0600, Melba's Jammin' wrote:
>> No kidding. In situations like this I remind myself that life isn't
>> always fair and that the rains fall on the just and the unjust alike.
>
> this is one of my favorite new testament quotes, even though it sounds kind
> of weaselly on jesus' part.
>
> your pal,
> blake


Yeah. What's the point of being good if you're gonna get rained on just
like the evil guy next door?

Jesus could at least have said: "Be good or not. If the mood hits me,
you're gonna get slammed anyway." Give a guy some warning, eh?

gloria p

On Thu, 4 Dec 2008 01:08:22 -0800, "Nexis" > wrote:

>Anyway, in the section where they have their chicken broth, they have these
>little packets of chicken, turkey, vegetable and beef stock that has been
>reduced until it's like a syrup. They're not overly salty, and have good
>flavor. Good to have in a pinch, when you need more gravy :-)

I want to know where to buy boxes of "seafood stock" (not clam
juice)... the stuff RR uses in some recipes. I don't recall seeing it
at Trader Joe's.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Thu, 04 Dec 2008 19:24:21 -0700, Gloria P wrote:

> blake murphy wrote:
>> On Wed, 03 Dec 2008 09:29:06 -0600, Melba's Jammin' wrote:
>>> No kidding. In situations like this I remind myself that life isn't
>>> always fair and that the rains fall on the just and the unjust alike.
>>
>> this is one of my favorite new testament quotes, even though it sounds kind
>> of weaselly on jesus' part.
>>
>> your pal,
>> blake
>
>
> Yeah. What's the point of being good if you're gonna get rained on just
> like the evil guy next door?
>
> Jesus could at least have said: "Be good or not. If the mood hits me,
> you're gonna get slammed anyway." Give a guy some warning, eh?
>
> gloria p

if he said that, he would be speaking for the Old Man. jesus himself
seemed to be a little more mellow, though he did get cheesed off at times.

your pal,
blake