apologies and a pot roast

I'm sorry to everyone who missed out on signing up for Club Little House. I know how disappointing it must have been. There will be more opportunities for sure. I'll give you details later this week, okay sweeties?

Meanwhile...back on the ranch...


Yum! Today I cooked a traditional Sunday dinner...pot roast.

Here's the recipe:
Heat 2 tablespoons oil in a dutch oven. On a plate add salt, pepper to flour. Coat pot roast, all sides, with flour mixture. Brown all sides of the roast in the oil. Add a couple of handfuls of pearl onions to the pan, cover and cook for about 10 minutes. Then add a few handfuls of baby carrots, a palmful or so of herbes de provence, and two cups of low sodium V-8 juice. Cover and cook for 3 to 4 hours or until meat is oh-so-fork-tender. Add frozen peas to the pot 15 minutes before serving.

Voila!

And for the very best mashed potatoes:
Figure about 1 1/2 large baking potatoes per person (trust me, they make the best mashed potatoes!) Peel and cut each into chunks. Cover with salted water and boil for about 25 minutes. Then drain the water, put cooked potato pieces in mixer bowl. For three big potatoes, I added 2 tablespoons butter, a splash of milk, and ~3 ounces of cream cheese. Mix until just mashed...not too much more or it gets all gluey and yucky. For heaven's sake, don't leave the mixer going while you wash the dishes or something silly like that.

Bon appetit!