Pot Roast

I made pot roast in my big cast iron pot. I started off browning the floured pot roast in a little oil, then I threw in carrots, onion, celery, mushrooms, and topped it all with peeled and quartered (the long way) potatoes. I poured some beef broth, water, and seasonings on top and let it cook for a couple of hours on the stove top. I always include a little nutmeg with my spices, which makes the pot roast so ultra-yummy. Once it was cooked, I ladles off most of the broth, added a glass of water with a few tablespoons of flour mixed in, and made gravy. Once thick, I poured it back into the roasting pot with the meat and veggies. It was so so so so so so so so good. Served some crusty bread with this. Oh MAYUN!

Spaghetti

Spaghetti, made with ground beef and whole small portobello mushrooms. Served with iceburg lettuce wedge, garlic bread. Same ole same ole. They all like it.

BBQ Country Pork Ribs

I boiled some country pork ribs (boneless, meaty) for about an hour, then put them on the grill. Once "striped", I put some bottled barbeque sauce on, turned them over, then took them off the grill before the sugar in the sauce burned. I went to the mushroom farm today and picked up four packs of sliced big portobello mushrooms for dinner tonight. I mixed balsamic vinigar, olive oil, and some spices together, poured this all over the mushrooms and then cooked them on the grill. Oh delish! There were no leftovers.

Breakfast at Bubba Lou's

Oh my gosh! Mark and I went to have breakfast at the local barbeque joint on Saturday and I got something called The Florida Waffle. It had bananas, blueberries, and strawberries on it, and whipped cream too. Delicious! Mark had a boring omlette with sausage and cheese with grits on the side. He helped me finish my waffle. Mark thinks I'm crazy to take a picture of my food, but it was just so pretty!

Uncle RP's Special London Broil

To celebrate school starting, we had a wonderful dinner with steaks marinated in Uncle RP's special recipe. It is everyone's favorite. We had cheesy noodles with brocolli and baby carrots and fresh corn off the cob. Dinner was totally yummy.

Uncle RP’s Famous LONDON BROIL Use flank steak - 1/3 pound per person - unless you are really hungry or like leftovers. Sprinkle a little garlic salt on meat. Make a Marinade: ½-cup Worcestershire, ½-cup soy sauce, ½-cup vegetable or olive oil, ½-cup wine (red or white), 2 dashes Tabasco. Mix marinade, put marinade and meat in covered dish or gallon storage bag in refrigerator. Marinate steak for at least two hours, turning occasionally. Remove from refrigerator one hour before cooking. Cook on grill about 4 or 5 minutes (no longer) on each side. Brush marinate on meat while grilling. Let meat rest for a minute or two before slicing in thin slices across the grain (at an angle). Meat will be rare. Boil rest of marinade and pour over sliced meat. Serve immediately. Uncle RP always used flank steak. London broil is more expensive and flank is just as tasty.