koko wrote:
> On Wed, 22 Apr 2009 20:27:40 -0400, Goomba >
> wrote:
>
> snippage
>> I tossed some potatoes and onions in the pan to bake at whatever temp
>> the roast was going, but then when the roast was done and resting I
>> spread the potatoes out in the pan while tossing them in some of the
>> drippings. I knew they'd be delicious because I deliberately didn't make
>> a lot extra. Murphey's Law here- the better the food turns out, the less
>> of it there is! http://i44.tinypic.com/osrfqx.jpg
>>
>> First slice cut off- http://i44.tinypic.com/34oee08.jpg
>>
>> Husband's dinner plate- http://i43.tinypic.com/2vtr7df.jpg
>>
> Thank you so much for the photos, it looks beyond delicious.
>
High praise indeed! Thanks

No photos but for supper tonight I took some of the leftover slices and
heated them up in store bought beef gravy. Now I can count on one hand
the number of times I've purchased this stuff, and not trusting it, or
any particular brand, I bought two different ones. BostonMarket and
Campbell's beef gravy. Each pretty dreadfully blechy on their own and
only slightly improved by combining so I tweaked it up a bit with a
spoon of jalepeno pepper jelly and then a splash of red wine. Hey! That
improved it nicely! Heated up the sliced beef in the gravy and served it
on top of sliced and oven toasted dill rolls I'd brought home leftover
from a dinner meeting on Monday. The dill and the beef was an unusual
yet really tasty combination. I wasn't expecting that.

I also picked up some fresh broccoli and corn on the cob while at the
market and tried something new with cooking. I don't usually microwave
my fresh broccoli, and instead of guessing at the timing, I tried out my
new microwave oven's fresh vegetable button. The huge dish of nuked
broccoli turned out PERFECT! How in the world does it know? It didn't
even ask me for how many pounds or spears. Its a mystery to me how it
works.....? (sidenote: leftover broccoli will be turned into broccoli
salad tomorrow-lots of olive oil, tomatoes, minced red onion, lots of
salt and pepper and a bit of vinegar. Good stuff served at room temp)

White corn on the cob was delicious with lots of butter, salt and
pepper. It was a wonderful easy meal, and my "lost and found beef" was a
hit once again.