Roast beef dinner last night. Meat sv'd at 132, browned with magic browning powder, braised sweet and sour red cabbage (which goes better with pork than beef in my opinion) , tiny tomatoes just heated through with olive oil and fresh thyme, Yorkies, gravy, and some oven roasted potato slices. Those tiny tomatoes are a revelation. I first had them at a restaurant in Newfoundland and they blew me away. I had never seen them before. Last Saturday I went to a farmer's Market and lo and behold, one of the vendors was selling them. I can eat them like candy. They are about the size of my thumb nail.
