I salted and peppered the roast and browned the chuck roast, then placed
it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
minced onion, a couple of cloves of crushed garlic and a couple of bay
leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
wonderful. I checked for tenderness. Nearly done. Turned the crock
pot down to low for another hour.

This is not a roast intended to be cooked to varying degrees of doneness
and sliced to present. I want it falling apart tender. It's about the
only beef (other than stew beef) I want well done.

Yes, I'll be having this with mashed potatoes. And gravy, which is
thickened with a cornstarch slurry. Steamed baby peas will be the side
dish.

You?

Jill

On Mon, 9 Jan 2017 18:26:09 -0500, jmcquown >
wrote:

> You?

Rockfish piccata, served with a barley, edamame, etc salad from the
deli section and a spinach arugula salad tossed with (Meyer) lemon
vinaigrette.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, January 9, 2017 at 6:26:16 PM UTC-5, Jill McQuown wrote:
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.
>
> You?
>
> Jill

It was a balmy 28 F yesterday evening, so I grilled chicken breast.
We had it on salads with Caesar-ish dressing (lemon juice, Worcestershire,
a dash of Tabasco, crushed garlic, olive oil, S&P). Toasted crusty white
bread drizzled with olive oil and sprinkled with pretzel salt.

Cindy Hamilton

jmcquown wrote:
>
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.

Sounds killer, Jill. Take a pic, by any chance?

On 1/10/2017 10:28 AM, Gary wrote:
> jmcquown wrote:
>>
>> I salted and peppered the roast and browned the chuck roast, then placed
>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>> pot down to low for another hour.
>>
>> This is not a roast intended to be cooked to varying degrees of doneness
>> and sliced to present. I want it falling apart tender. It's about the
>> only beef (other than stew beef) I want well done.
>>
>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>> dish.
>
> Sounds killer, Jill. Take a pic, by any chance?
>
No, sorry, I didn't. At any rate, you don't like pot roast. Heh.

Jill

On Monday, January 9, 2017 at 3:26:16 PM UTC-8, Jill McQuown wrote:
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.
>
> You?
>
> Jill

My kind of comfort food. Yum.

On 1/10/2017 11:59 AM, ImStillMags wrote:
> On Monday, January 9, 2017 at 3:26:16 PM UTC-8, Jill McQuown wrote:
>> I salted and peppered the roast and browned the chuck roast, then placed
>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>> pot down to low for another hour.
>>
>> This is not a roast intended to be cooked to varying degrees of doneness
>> and sliced to present. I want it falling apart tender. It's about the
>> only beef (other than stew beef) I want well done.
>>
>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>> dish.
>>
>> You?
>>
>> Jill
>
> My kind of comfort food. Yum.
>
>
It was quite tasty. Chilly here but no snow in lower SC. Just sort
of cold.

Jill

On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.
>
> You?
>
> Jill

That is one of my favorite meals.
We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
Rosie

On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.
>
> You?
>
> Jill

I forgot!! I made Tiramisu!!!

On 1/10/2017 5:54 PM, rosie wrote:
> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
>> I salted and peppered the roast and browned the chuck roast, then placed
>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>> pot down to low for another hour.
>>
>> This is not a roast intended to be cooked to varying degrees of doneness
>> and sliced to present. I want it falling apart tender. It's about the
>> only beef (other than stew beef) I want well done.
>>
>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>> dish.
>>
>> You?
>>
>> Jill
>
> I forgot!! I made Tiramisu!!!
>
Wow! That's a fancy dessert! I've only had Tiramisu once; it was
delicious.

Jill

On 1/10/2017 5:53 PM, rosie wrote:
> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
>> I salted and peppered the roast and browned the chuck roast, then placed
>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>> pot down to low for another hour.
>>
>> This is not a roast intended to be cooked to varying degrees of doneness
>> and sliced to present. I want it falling apart tender. It's about the
>> only beef (other than stew beef) I want well done.
>>
>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>> dish.
>>
>> You?
>>
>> Jill
>
> That is one of my favorite meals.
> We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
> Rosie
>
Mmmm, Rosie, I love stuffed pork chops. And fresh corn. I've been
thinking about corn chowder lately. Um... enjoy your kale!

Jill

On Tue, 10 Jan 2017 19:29:05 -0500, jmcquown >
wrote:

>On 1/10/2017 5:53 PM, rosie wrote:
>> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
>>> I salted and peppered the roast and browned the chuck roast, then placed
>>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>>> pot down to low for another hour.
>>>
>>> This is not a roast intended to be cooked to varying degrees of doneness
>>> and sliced to present. I want it falling apart tender. It's about the
>>> only beef (other than stew beef) I want well done.
>>>
>>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>>> dish.
>>>
>>> You?
>>>
>>> Jill
>>
>> That is one of my favorite meals.
>> We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
>> Rosie
>>
>Mmmm, Rosie, I love stuffed pork chops. And fresh corn. I've been
>thinking about corn chowder lately. Um... enjoy your kale!
>
>Jill

Didn't have anything exciting for supper but did get round to making a
big pot of beef/bean soup this a.m. So now there are 12 lunches of
home made soup in the freezer.

http://postimg.org/image/wmph2m1xr/

Jill McQuown wrote:
>
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.
>
> You?

A 4+ lb top round roast beast is in the oven now, will have a simple
salad, baked spuds, and a frozen veggie not decided on yet, thinking
green beans. The big decision was oven roast or pot roast... oven
roast won because it's far less laborious/time consuming to prep all
the ingredients and tend to.
Was running short on time today, the new compostor I ordered arrived,
same as the other only we decided that we really need two... took a
couple hours to assemble... assembled indoors as it's too cold
outside, naturally I took measurements to check that it could fit
through the front door, it does with 4" to spare. Then lots of
packing material to bust up, compact, tape, and dispose of. And
whaddaya know, a few hours later and another delivery, my new
Honeywell Humidifier, getting tired of dry winter air. Got it filled
with bottled water and was running in no time. Within one hour the
humidity went from 28% to 40%. More packing material of course. Next
trip to BJs I'll stock up on distilled water. It'll use tap water but
then I'll need to go through the cleaning process each week.
This is a great humidifier, I had a smaller one but it really didn't
do much:
http://i64.tinypic.com/6roldg.jpg
My new 2nd compostor:
http://i68.tinypic.com/280nzh4.jpg

On 1/10/2017 8:02 PM, wrote:
> On Tue, 10 Jan 2017 19:29:05 -0500, jmcquown >
> wrote:
>
>> On 1/10/2017 5:53 PM, rosie wrote:
>>> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
>>>> I salted and peppered the roast and browned the chuck roast, then placed
>>>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>>>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>>>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>>>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>>>> pot down to low for another hour.
>>>>
>>>> This is not a roast intended to be cooked to varying degrees of doneness
>>>> and sliced to present. I want it falling apart tender. It's about the
>>>> only beef (other than stew beef) I want well done.
>>>>
>>>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>>>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>>>> dish.
>>>>
>>>> You?
>>>>
>>>> Jill
>>>
>>> That is one of my favorite meals.
>>> We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
>>> Rosie
>>>
>> Mmmm, Rosie, I love stuffed pork chops. And fresh corn. I've been
>> thinking about corn chowder lately. Um... enjoy your kale!
>>
>> Jill
>
> Didn't have anything exciting for supper but did get round to making a
> big pot of beef/bean soup this a.m. So now there are 12 lunches of
> home made soup in the freezer.
>
> http://postimg.org/image/wmph2m1xr/
>
Nice looking soup! When did postimage start putting up advertising?

Jill

On Tue, 10 Jan 2017 21:02:49 -0400, wrote:

snip
>
>Didn't have anything exciting for supper but did get round to making a
>big pot of beef/bean soup this a.m. So now there are 12 lunches of
>home made soup in the freezer.
>
>http://postimg.org/image/wmph2m1xr/

looking good !!
Janet US

On Wed, 11 Jan 2017 09:59:46 -0500, jmcquown >
wrote:

>On 1/10/2017 8:02 PM, wrote:
>> On Tue, 10 Jan 2017 19:29:05 -0500, jmcquown >
>> wrote:
>>
>>> On 1/10/2017 5:53 PM, rosie wrote:
>>>> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
>>>>> I salted and peppered the roast and browned the chuck roast, then placed
>>>>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>>>>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>>>>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>>>>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>>>>> pot down to low for another hour.
>>>>>
>>>>> This is not a roast intended to be cooked to varying degrees of doneness
>>>>> and sliced to present. I want it falling apart tender. It's about the
>>>>> only beef (other than stew beef) I want well done.
>>>>>
>>>>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>>>>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>>>>> dish.
>>>>>
>>>>> You?
>>>>>
>>>>> Jill
>>>>
>>>> That is one of my favorite meals.
>>>> We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
>>>> Rosie
>>>>
>>> Mmmm, Rosie, I love stuffed pork chops. And fresh corn. I've been
>>> thinking about corn chowder lately. Um... enjoy your kale!
>>>
>>> Jill
>>
>> Didn't have anything exciting for supper but did get round to making a
>> big pot of beef/bean soup this a.m. So now there are 12 lunches of
>> home made soup in the freezer.
>>
>> http://postimg.org/image/wmph2m1xr/
>>
>Nice looking soup! When did postimage start putting up advertising?
>
>Jill

I just tried, I don't see an ad but I am using AdBloc. Even if there
is an ad, I find it still the quickest one to use.

wrote:
>
> jmcquown wrote:
> >Nice looking soup! When did postimage start putting up advertising?
>
> I just tried, I don't see an ad but I am using AdBloc. Even if there
> is an ad, I find it still the quickest one to use.

Try hostpic.org and copy the link that says
"Link directly to your photo" (the second choice).

It's the quickest and easiest that I've found.
Thanks to Jebus for that page.

wrote:
>
> On Tue, 10 Jan 2017 19:29:05 -0500, jmcquown >
> wrote:
>
> >On 1/10/2017 5:53 PM, rosie wrote:
> >> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
> >>> I salted and peppered the roast and browned the chuck roast, then placed
> >>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> >>> minced onion, a couple of cloves of crushed garlic and a couple of bay
> >>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> >>> wonderful. I checked for tenderness. Nearly done. Turned the crock
> >>> pot down to low for another hour.
> >>>
> >>> This is not a roast intended to be cooked to varying degrees of doneness
> >>> and sliced to present. I want it falling apart tender. It's about the
> >>> only beef (other than stew beef) I want well done.
> >>>
> >>> Yes, I'll be having this with mashed potatoes. And gravy, which is
> >>> thickened with a cornstarch slurry. Steamed baby peas will be the side
> >>> dish.
> >>>
> >>> You?
> >>>
> >>> Jill
> >>
> >> That is one of my favorite meals.
> >> We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
> >> Rosie
> >>
> >Mmmm, Rosie, I love stuffed pork chops. And fresh corn. I've been
> >thinking about corn chowder lately. Um... enjoy your kale!
> >
> >Jill
>
> Didn't have anything exciting for supper but did get round to making a
> big pot of beef/bean soup this a.m. So now there are 12 lunches of
> home made soup in the freezer.
>
> http://postimg.org/image/wmph2m1xr/

I finally looked at that on the laptop. Nice.

On Thu, 12 Jan 2017 09:39:07 -0500, Gary > wrote:

wrote:
>>
>> jmcquown wrote:
>> >Nice looking soup! When did postimage start putting up advertising?
>>
>> I just tried, I don't see an ad but I am using AdBloc. Even if there
>> is an ad, I find it still the quickest one to use.
>
>Try hostpic.org and copy the link that says
>"Link directly to your photo" (the second choice).
>
>It's the quickest and easiest that I've found.
>Thanks to Jebus for that page.

It was Jeßus who got me started on postimage!

wrote:
>
> On Thu, 12 Jan 2017 09:39:07 -0500, Gary > wrote:
>
> wrote:
> >>
> >> jmcquown wrote:
> >> >Nice looking soup! When did postimage start putting up advertising?
> >>
> >> I just tried, I don't see an ad but I am using AdBloc. Even if there
> >> is an ad, I find it still the quickest one to use.
> >
> >Try hostpic.org and copy the link that says
> >"Link directly to your photo" (the second choice).
> >
> >It's the quickest and easiest that I've found.
> >Thanks to Jebus for that page.
>
> It was Jeßus who got me started on postimage!

He posted both nice links. Try hostpic.org. I like that one better.
and as I said to copy a link, use the 2nd choice that says
"Link directly to your photo" direct photo and no ads.

> >> This is not a roast intended to be cooked to varying degrees of doneness
> >> and sliced to present. I want it falling apart tender. It's about the
> >> only beef (other than stew beef) I want well done.
> >>
> >> Yes, I'll be having this with mashed potatoes. And gravy, which is
> >> thickened with a cornstarch slurry. Steamed baby peas will be the side
> >> dish.
> >>
> >> You?
> >>
> >> Jill
> >
> > I forgot!! I made Tiramisu!!!
> >
> Wow! That's a fancy dessert! I've only had Tiramisu once; it was
> delicious.
>
> Jill
It was delicious, I had not made this for a long time but saw some Savoirdi in the grocery store so had to get them to use.

Sunday I am thinking of making Beans and Ham hocks, also bought the ham hocks, I may make in my slow cooker, have not done that before, also will make cornbread.,
Rosie

On 1/11/2017 11:54 AM, wrote:
> On Wed, 11 Jan 2017 09:59:46 -0500, jmcquown >
> wrote:
>
>> On 1/10/2017 8:02 PM, wrote:
>>> On Tue, 10 Jan 2017 19:29:05 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 1/10/2017 5:53 PM, rosie wrote:
>>>>> On Monday, January 9, 2017 at 5:26:16 PM UTC-6, Jill McQuown wrote:
>>>>>> I salted and peppered the roast and browned the chuck roast, then placed
>>>>>> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
>>>>>> minced onion, a couple of cloves of crushed garlic and a couple of bay
>>>>>> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
>>>>>> wonderful. I checked for tenderness. Nearly done. Turned the crock
>>>>>> pot down to low for another hour.
>>>>>>
>>>>>> This is not a roast intended to be cooked to varying degrees of doneness
>>>>>> and sliced to present. I want it falling apart tender. It's about the
>>>>>> only beef (other than stew beef) I want well done.
>>>>>>
>>>>>> Yes, I'll be having this with mashed potatoes. And gravy, which is
>>>>>> thickened with a cornstarch slurry. Steamed baby peas will be the side
>>>>>> dish.
>>>>>>
>>>>>> You?
>>>>>>
>>>>>> Jill
>>>>>
>>>>> That is one of my favorite meals.
>>>>> We are having stuffed boneless pork chops, fresh corn , and salad with kale in it, have been on a kale kick lately.,
>>>>> Rosie
>>>>>
>>>> Mmmm, Rosie, I love stuffed pork chops. And fresh corn. I've been
>>>> thinking about corn chowder lately. Um... enjoy your kale!
>>>>
>>>> Jill
>>>
>>> Didn't have anything exciting for supper but did get round to making a
>>> big pot of beef/bean soup this a.m. So now there are 12 lunches of
>>> home made soup in the freezer.
>>>
>>> http://postimg.org/image/wmph2m1xr/
>>>
>> Nice looking soup! When did postimage start putting up advertising?
>>
>> Jill
>
> I just tried, I don't see an ad but I am using AdBloc. Even if there
> is an ad, I find it still the quickest one to use.
>
I have adblock software. The difference seems to be when I post a link
from postimage it ends in .jpg Your link didn't end with a typical file
extension.

Jill

On Thu, 12 Jan 2017 10:49:00 -0800 (PST), rosie >
wrote:

> Sunday I am thinking of making Beans and Ham hocks, also bought the ham hocks, I may make in my slow cooker, have not done that before, also will make cornbread.,

I'm sure it will be delicious in a slow cooker. What beans do you
plan to use? Presoak them first and you shouldn't have any trouble.
I'd let them go overnight. That way, if they aren't soft enough for
you in the morning, you still have time to let them cook.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, January 13, 2017 at 3:47:54 PM UTC-6, sf wrote:
> On Thu, 12 Jan 2017 10:49:00 -0800 (PST), rosie >
> wrote:
>
> > Sunday I am thinking of making Beans and Ham hocks, also bought the ham hocks, I may make in my slow cooker, have not done that before, also will make cornbread.,
>
> I'm sure it will be delicious in a slow cooker. What beans do you
> plan to use? Presoak them first and you shouldn't have any trouble.
> I'd let them go overnight. That way, if they aren't soft enough for
> you in the morning, you still have time to let them cook.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I am using Great Northern beans, I will soak thim tonight, and then cook tomorrow, good idea, thanks.