A Perfect Sirloin Tip Pot Roast. #fritz

That roast was $12.36.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shopping with a twenty-dollar bill…we bagged a roast and some other things. There was a chocolate bar, some regular yellow onions, and Darwin only knows what.

A cucumber, a tomato. 

You don't get much for a twenty dollar bill these days.

This is a fresh sirloin tip roast of about 0.7 kg or a pound and a half. We cut the net off. Why they put it on there is anyone's guess.

In there are three mushrooms, one carrot and one large green onion, spices, including black pepper, seasoning salt, thyme, basil, and garlic. The oven was pre-heated to 450 F, and we roasted that for 15 minutes. We turned it down to 325 F for another 25 minutes, and then let it sit for a while. What with a bit of salad, one celery stick and a couple of spoonfuls of leftover beans, it really is a feast. We sprayed a bit of oil in there before starting.

The onion, mushroom and carrots. Spices. Tinfoil.

 

$19.27, for four or five items...

The sirloin tip roast gives me an excuse to cook with mushrooms, which have been around for a few days, and perhaps a couple of giant green onions I plucked from my mother's garden. 

We will see how that goes.

 

#fritz

 

We stole three green onions from our mother’s garden, but they were actually relics from last year, which somehow survived the winter and the frost. Allium is pretty hardy. Roasted, it really adds a whole new dimension of flavor. I have suggested that she give me a shovel and pick up a few plants to stick in the ground. She recently got a few #rhubarb plants and that sounds interesting considering the history of the plant and its alleged medicinal and other properties.

You could serve this with almost anything…Salad, beans, baked potato. Etc.

#perfect, very tender and juicy.

Yeah, I saw my doc this morning. This guy always has the greatest socks, I've been meaning to ask where he gets them. 

My blood pressure is good--

So my blood pressure is good. We'll go back in three months and he can check it again. I don’t know why, but that guy worries about me.

Three months ago, it was like 170/90, (whatever the hell that means), and this morning, more like 136/84, and I'll be damned if I can think of one damned lifestyle change that I actually made. I rode my bike perhaps four times--not exactly recreationally, as it usually means my vehicle is at the garage for badly-needed repairs and maintenance. As for walking, again, I might have walked, recreationally, about four or five times in three and a half months...I cut down on my smoking, for about three days, and then it crept back up again. I guess I am trying to control it...just like my drinking, which is at least steady and predictable.

#docs

My mother was saying how wonderful that I learned to cook, well, blame yourself, lady.

I asked if we could have blueberry pie, and somehow, as long as I promised to clean up, you would let me cook one. It was just a sort of packet of dough mix, and a tin of filling, and I guess it wasn't all that difficult to begin with.

This is where it all began.

...with a bit of supervision.

 

#moms

 

END

 

Thank you for reading.

 

 

 

Today's Spaghetti Sauce. #fritz

 

How do you make meat balls? A question for another day...

 

 

 #fritz

 

 

 

 

 

 

 

 

 

 

Today’s spaghetti sauce is composed of celery, onion, green pepper and mushrooms, as well as a number of herbs and spices.

Some of these include black pepper, white pepper, garlic powder, onion powder, thyme, oregano, basil leaves, chili powder, seasoning salt, regular salt, etc.

We had a can of no-name, generic tomato sauce. Some of the plain sauce is frozen for another day, at this point.

There are one or two things still missing in this kitchen, but we make do with what we have. 

We do have a shaker of #genuine parsley flakes, which helps with the visuals.

There are six or seven ounces of lean ground beef in here, and a generous squirt of lemon juice.

The carrot sticks have been in the fridge for a while, but we rinsed them and put the little tub back in there. Carrots are cheap, they keep for quite a while, and it’s something wholesome to crunch on.

I tend to ride the heat on both burners, as I don't like soggy noodles and it all has to come out hot at more or less the same time.

Cheap noodles, about three servings.

The deli-style coleslaw comes from Food Basics, but there are comparable products. This is maybe thirty or forty cents worth of coleslaw.

The #beer is self-explanatory, but basically, we put the vegetable matter and spices into the pan, moisten that up with lemon juice, and then put two or three fairly small patties of frozen lean ground beef on top.

Once that starts to send out an aroma, and the meat is thawed and softened enough, chop it up, in the making of this sauce I sort of started to wonder about meat balls. You do want your meat products to reach a basic minimum temperature, for at least fifteen seconds of cooking time. (That’s in the book, ladies and gentlemen.)

Seriously—what if I put all of them spices and the juice into the fresh ground beef, and then rolled them up into balls, and then, fresh or frozen, prepared them in tomato sauce? What then?

You could still put them on top of spaghetti noodles, after all. You could cut that with ground pork after all, much like a good meat-loaf, after all…there are any number of possibilities, including cabbage rolls. Right?

We will think well upon this.

 

END

 

Leftovers. 

...that's why we have all them cheap plastic tubs, ladies and gentlemen.

Thank you for reading.