Here we see an all week long marinated beef ball-tip roast sliced and ready. The marinade is a teriyaki, the knife and old carbon slicer and the meat was tender tender tender.

Oh my. That right there is comfort food. I know many of you may be experiencing a heat wave, but it hasn’t gotten above 63 degrees here for quite some time. And since our very own potatoes, that we grew, need to be used up in a variety of fashions, Shepherds Pie seemed an obvious choice. In the past, I’ve had it with ground beef, but this time my wife made it with a beef stew. Chuck roast, carrots and onions and bay leaf simmered for HOURS until insanely juicy and wonderful. Then popped it into the fridge for later. Later happened, warm the meat fixins a bit to loosen the juices, strain out the juices and reduce. Pour the reduced gravy and meat into a pie dish, smoosh left over mashed taters over all. Brush with melted butter and cook at 350 for an hour or so. We served it with The Bears Lair Cabernet 2000. I took pictures, they’ll be ready some time next week …

Another fine crock pot meal put together by Mama. Browned lamb then simmered all night with middle eastern spices (and a few vegies of course). Expect pictures sometime next week, why? BECAUSE MY DIGITAL CAMERA BROKED !!!! That’s right it’s dead. Dammit, so now I’m back to using film. Which is fine for quality, but timing is tough. Cause the meals and pictures will be about a week apart !!!!!!!!! Gargh.

Here we see a Rosie organic chicken split and set atop a bed of baby bok choy, carrots, onions, celery and whole mushrooms. The chicken was rubbed down with extra virgin olive oil, kosher salt, fresh ground black pepper, cayenne, oregano and some crushed celery seed. The liquid was a bit of organic chicken broth, port wine, plumb wine and a tad of water. Then roasted in a 375 degree oven for an hour with foil over the roaster, then 30 minutes without the foil. Deelightful.