I have been ridiculously absent lately.
I dearly apologize.
My main blog has been calling and I am very sorry.
Can you ever forgive me?
Maybe after making this you will . . .

You will need:

A crockpot!
1 onion
3 cloves of garlic
4lb. rump roast
2 tsp. salt (*1 1/2 Kosher)
1/2 tsp fresh ground pepper
1/2tsp, ground thyme, rosemary (one or the other is fine)
3/4 cup red wine (or marsala, I prefer the latter)
3 tbls. flour
1/8 cup water, 1/8 cup Worcestershire sauce or A-1)

Do this:

Chop the onion and garlic, put in the pot and place the roast on top.
We good?
Season with salt, pepper, rosemary & thyme
Pour in the wine (take a sip, if you’d like)
Cover and cook on the High setting for about 5 hours, or until tender
Remove roast to a serving plate and wrap in aluminum foil.
Measure 2 cups of cooking liquid into a saucepan.
Stir together the flour and water and stir it into the cooking liquid.
Bring to a boil, stirring, reduce the heat and simmer for @10 minutes.
Slice the pot roast and serve with gravy.
Be sure to make some MASHED!
Go New Orleans!

Dad

One thing that never goes to waste around here is mashed potatoes.
Meals have been had with just a warm bowl of them and a ladle of gravy.
It’s comfort food of the highest order but no one in this house ever makes them except me.
(that’s intentional, I think)
There’s no great mystery to mashed potatoes and I welcome any ideas you readers may have.
This is a basic recipe folks and I expand on them whenever I feel the need to be creative.
(serves 5-6)

You will need:

4lb. Idaho or Russet potatoes
1 stick of butter (I never said they were healthy)
1/2 – 3/4 cup sour cream
2 tbls. salt (celery salt is  nice for a change)
1 tsp fresh cracked pepper
1/2 tsp grated nutmeg
1/2 cup of milk or light cream

Peel potatoes and quarter.
Place in large pot with cold water and heat on high.
When water comes to a boil, turn down slightly and put timer on 20 minutes.
Make sure the spuds don’t boil over.
Drain and add back to pot.
Add butter and spices and mash for 2-3 minutes.
Add sour cream and milk (or light cream)
and mash to desired consistency.
Sample for taste and sample again.
Ask spouse or children to taste. (Everyone will be glad to lend a hand here)
Adjust spices according to your preference.

Enjoy,

Dad

Doesn’t get much simpler than this.
I’m making these tonight with my Italian Meatloaf
You will need:

Potatoes (Russett’s or Idaho’s do nicely)
Bay Leaves
Butter
Salt & fresh cracked black pepper
Aluminum foil

Slice spuds lengthwise.
Place one bay leaf, a pat of butter and sprinkle with salt & pepper
Wrap each spud with foil and bake @425 for 45 minutes or until done.
That was easy. 

~Dad