Pork roast slow-cooked (12 hours) then saturated with Famous Dave's BBQ Sauce and red potatoes cooked with the pork roast. I am not a pork roast fan but the roast was given to me by a friend that was moving and has been in my freezer for a couple of years. It was fairly large so I took most of it to friends that loved it and wanted to take some to their friend, an old bachelor, and end my widowhood. I threatened them both within an inch of their life if they told him I cooked it. I treasure my hard-earned widowhood and my reputation of hating to cook. After all, throwing a pork roast in a slow cooker with baby red potatoes and setting it to low for 12 hours isn't cooking. I doubt the addition of Famous Daves straight out of the bottle makes me an Iron Chef.
Had a ham, egg & cheese sandwich for a late lunch. It's kinda lingered. I'll do a salad plus cheese & crackers for dinner tonight...I picked up a smoked Gouda from Aldi the other day.
Tonight it's Beef Merlot. I suppose it is something like Boeuf Bourguignon but with stew meat and Merlot rather than some more expensive cut and Burgundy but without carrots or Julia Child's Joie de cuisiner. Not being a wine drinker, I've no problem opening a very good (I'm told) Merlot and using it to flavor stew. If this dish turns out OK (you never know), I may try to marry it with beef stroganoff by throwing in some sour cream. When these dishes turn out having too much liquid, I just throw in egg noodles and some flour to soak it up.
My best buddy's son raises sheep, and I'm having a lamb rib roast tonight that came from them. I seasoned it with salt, pepper, garlic powder, rosemary, a bit of lemon juice, browning sauce, and olive oil. Not sure what to have with it yet, probably a spinach salad.
Sounds good! I do not drink wine, either, and also use quality wine when I cook. The rule (as you know) is if you wouldn't drink it, don't cook with it.
I have leftover grilled steak from Friday. I'll sauté some shrooms, add a packaged gravy mix, cut up the steak and chuck it in the gravy, then serve over egg noodles. Start off with a salad, and add peas or maybe asparagus on the side.
Today we're going to have BLT sandwiches. Not sure if I'll make fries or if we'll just have chips with 'em.
Several slices of cold ham, served with an apple/maple compote and honey-glazed carrots from the freezer. Fixed in minutes and tasty.