#177 Kiss the cook.

I don’t care for meat most of the time so I never cook it. It’s not because I think animals are people too or because I think it’s disgusting or anything like that — the clean up scares me (salmonella, e. coli, etc.), I rarely crave it (I’ve got my mind on the cheese, bread and potatoes), and cooking it intimidates me. Today, thanks to a divine roast my sister-in-law cooked at Ben’s parents a few nights ago, I decided I would give it a whirl. My poor sweet husband had tears of joy in his eyes as he walked to the meat counter to pick the perfect angus roast at the Corner Market. I learned that throwing it in the crock pot with seasoning, onions and a little water all day requires no effort and renders a deliciously tender, falling apart good dinner. I also got some new potatoes, boiled them, mashed them and added some minced garlic, butter and salt (mmmmmm… my kind of meal) and some squash for sauteeing. I honestly feel it was the best food I have ever cooked in my short lifetime. I might someday actually live up to the cooking reputations of my mother and grandmother. We savored every last bite.
(Not sure why the potatoes look mustardy. Gross. To make the roast, mix one packet of ranch dressing powder, italian dressing seasoning powder, and one packet of brown gravy mix with 1.5 cups of water. Quarter an onion. Pour it over the roast in your crock pot, then cook on low for about 5 hours. Delish. Many thanks to my sister-in-law Lyn for the recipe!)
Best of all, tomorrow is the big annual youth bake sale fundraiser so I made not one, but two pans of tiramisu for the first time ever.
I put it off all this time even though it’s my favorite dessert because I’ve always heard it’s a nightmare to make. The version I found was SO easy. You can do it. Try the recipe!

Erin

Saturday, June 26th, 2010

Daily Journal

One thought on “#177 Kiss the cook.

  1. Yay! I'm so glad that it turned out delicious! I am also happy that I made the blog! You are so welcome! I am going to have to try your tiramisu recipe!! Look forward to sharing many more recipes!
    Lyn

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