kayb

This was the roast that happened to come to hand when I grabbed in my freezer. Most of my chuck roasts have had the cross section of leg/femur in them. I never know what configuration my roasts are going to take, when I buy a quarter-steer at a time.

Oh, my...you had me nodding my head to Bill Monroe. Grew up on bluegrass. Actually, some of the best beans and cornbread I ever had was at the Crittenden County Jail (home of the infamous jail slaw!) when I was a young reporter covering cops and courts. It was cheap, easy, and there was generally a trusty in the house who had some acquaintance with cooking.

I have actually been surprised at the flavors NOT being as strong as I'd anticipated. I'd absolutely go with the sage and butter in the bag.

In the only energy I expended yesterday, I put a pot roast in the oven and managed (barely) to make myself a plate of it. Ate dinner midafternoon, only meal of the day, between Naps 2 and 3. Ready to go in the oven: My much less than fancy plate (I couldn't even be troubled to fix a green side). Remains of the roast will go into a big pot of vegetable beef soup later this week. Pot roast is a great meal for when you're catching up with a lazy day after two non-stop weeks on the run.

Made me miss having hunters around. Looking forward to venison!

I love, and still make periodically, sugar toast. Much more fond of it than cinnamon toast.

Just freakin' brilliant. I always tend toward steak and eggs the morning after...this is a great change.

Do you have a link for Franci's milk bread? Is it, by chance, the same as this one from the NYT Cooking section:

In the immortal words of Jimmy Buffett, "It's 5 o'clock somewhere."

I try not to make changes in a recipe the first time I use it, the two exceptions being if it calls for an ingredient I just can't abide, but otherwise the recipe looks good, in which case I'll either leave it out or sub something, or if it calls for an ingredient that's just too difficult to find in my part of the world, in which case I'll go to my trusty Food Lover's Companion for an appropriate substitute. Wholesale changes have to wait until I've made the recipe a couple of times, at which point the recipe simply becomes a starting point off which to riff.

I did well.I started to buy one, and passed it up.

Let me tell you. That chicken dinner, sans drink, was $5.99. I defy you to find a better meal anywhere at that price. And the chicken is, consistently (I stop there at least once every couple of months, and this is generally my choice) excellent. News from the doc was good, too. Kid's ears don't require (another) surgery! ETA: BTW, Pie was extra. Still a bargain.

Enabler.

Curious -- has anyone tried anything in the IP that they just like better if it's cooked the "old fashioned way," either braised in the oven or simmered on the stove for hours? I have found only one thing -- carbonnades a la flamande, one of my favorites for cold weather. I find that, made in the IP, it tastes too "beery," while when braised in the oven or simmered atop the stove, the alcohol taste dissipates and leaves behind that marvelous residual flavor. I guess it's because the IP is so tightly sealed. But that smells so good when cooking, it's no real hardship to make it the old way.

Damn, that looks good.

Had to make a quick, unexpected trip to Little Rock today with Child C to take the grandchild to the doctor for his ears. We celebrated good news by stopping at one of our favorite stops, a small-town diner that serves the best barbecued chicken I've ever had. Chicken is smoked, then pulled/chopped and served with a peppery, barely sweet sauce on the side. A decent, if unremarkable, mayo-based slaw and beans that would have been good were it not for the presence of bell peppers. And a piece of lemon icebox pie (not shown) for dessert. I may not eat for a week.

Dove breasts....yummmmmmm!

Welcome! We're glad you're here! What do you most enjoy cooking, and what are you especially hoping to learn?

That's a relief! I actually don't do celery either (don't care for it), but I'm all about some sauteed onion.

Pretty sure that's illegal in at least seven states, including the one in which I reside....

I guess it's just me, but I've never found purple hulls to be mealy. I freeze LOTS of purple hulls when they're in season to eat all winter; I love 'em topped with a spoonful of ripe tomato relish and a big wedge of hot cornbread with butter. Don't much care if I eat anything else. But if I had to name one bean I'd take with me to that proverbial desert island, it'd be the navy bean, which I would soak and then braise with a ham hock or some other permutation of smoked pork. I could come real close to living on that. With cornbread.

Baking anything you don't have room for in your oven because it's already full with other stuff!

Never thought of grilling hearts of palm. Now on my list. Been jonesing for some meat loaf, too. But per @rotuts, no bell pepper for me! Lord have mercy, but that looks wonderful. Wish I'd been on your guest list. Isn't it great when the evil kitchen spirits depart? Lord knows, they've been at my house before...

Love it when you blog. Anxious to see what the hunters come home with, and how you prepare it. I have no friends who are important enough for me to deep-clean when they're coming. I deep clean when I'm moving, and that's about it.

@rarerollingobject, I really want to come live with you. Will wash dishes and bake bread.