Monday, April 26, 2010
I think I am a bit behind schedule, but I finally got some seeds started today. I have a folding wire rack that came from an old convenience store that I pull out every spring and set up in front of our south facing windows. A friend saves me a few of the plastic containers that salad comes in (I should add that to Household Hints) and I use them as mini greenhouses for the seeds.
I also start some in regular small flower pots.
In the next few days we will do more in the greenhouse. I enjoy doing some in the house as well as the greenhouse (I think the ones in the house get more attention!)
Egg and Cheese Breakfast Sandwich
Grill both sides of 2 slices of buttered bread in a skillet. Fry an egg and put on one slice of bread. Add cheese on top, cover with the other slice of bread and grill for a bit longer to give the cheese a chance to melt a little. Serve hot.
We have no set recipe for making pot roast; every time is different and it always comes out great. The secret is long cooking so the meat is so tender will break away with a fork.
Any size roast will do; we add potatoes, carrots, sweet potato, onions, garlic, whatever we have on hand. We also like to add different seasonings, such as oregano, dried dandelion leaves, thyme, again whatever we have on hand and seems to blend with our other ingredients.
Place your meat in a covered pan; add all your vegetables and herbs/seasonings. Cover everything with water and put in a 350° F oven for about 5 or 6 hours, until the meat falls apart with a fork. Check the water every so often and add more if needed. It is hard to over cook a roast like this, as long as there is enough water in the pan.
The second day we break the meat up small (if there is any left!) and turn the whole thing into a soup. We may add a few more ingredients if needed. Sometimes we add barley or rice.