The Great 2012 Cooking Extravaganza! Day 119

April 29, 2012 at 7:27 pm (Food) (, , , , , , , , , )

Hello again friends, and welcome back!  Here we are again, another week gone, another weekend gone, and ready for a new week to begin.  Hope you’ve all had a Super Sunday!

We’ve had a pretty good day around here.  My folks brought us a FREE 42″ flatscreen TV, it’s all hooked up and we’ve been watching movies all afternoon.  Mike’s been playing with the color and contrast and stuff, trying to get that perfect picture.  I think he’s finally got it!

William had a little homework, plus normal Sunday chores, and except for a little complaining, he’s gotten it all done with a minimum of fuss.  That’s a nice change!

James is out and about, be home later.  He’s had my car all weekend, waiting to see it come home OK!  It’s not that I don’t trust him, but without that car, I can’t get to work tomorrow and we’re screwed.

I did the grocery shopping, finished up the laundry, cleaned up the kitchen, and managed to cook a decent meal in the process.  Here’s what we had:

Pot Roast

1 Eye Round Roast, about 3 pounds

1 carton beef broth

1 Tsp dried rosemary leaves

2 Tbsp kosher salt

Put everything in the crock pot, cook on HIGH 4 hours, or on LOW 8 hours.  Remove from pot, allow to rest about 10 minutes, slice against the grain of the meat and serve.

Baked Potatoes

4 medium russet potatoes, washed and dried

Kosher salt

Olive oil

Pierce potatoes once on each side.  Coat lightly with olive oil, and sprinkle with Kosher salt.  Place on baking pan, and bake at 350 degrees for 1 hour to 1 1/2 hours, or until done through and soft when poked.  Remove from pan and serve.  Top with your choice of toppings, tonight we did just butter, salt and pepper, but they are also good with sour cream, shredded cheese, broccoli, chili, really whatever YOU want to put on them!  I actually cooked a whole bag of potatoes so we’ll have some laying around ready to top.  PLUS, they freeze well, so you don’t have to worry about them going bad!

Plus we had a light fruit salad, actually the last of what I made last weekend.  We really just had pineapple and grapes, because that’s all that was left, but I had to use it up because I just finished making a new fruit salad for this week with pineapple, mango, papaya and grapes.

So, hope you all enjoy something from this meal, or the whole meal, and have a wonderful rest of the weekend.

Until tomorrow, eat well, love well, live well!

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