Roast was amazing and fall apart tender. That sauce is good and not over powering. Made a bit of gravy from the juices in the pan. :yum:

Did EW come over and help you eat it. :rofl2:

Nah, we got like 5" of snow today. It is that heavy, slushy **** too. Roads were a mess.

:rofl2:

Carrots are in there. I typically use cream of mushroom and McCormicks pot roast in a bag. Add a little water and some bay leaves. Crockpot that bitch overnight. Shred the roast and put it directly in the frig. Then eat it that night and for leftovers until gone. It’s yummy.

:iagree:

:yum:

Google is trying to recommend menu designs to me.....

THEY ARE WATCHING YOU! :wtf2:

So yesterday we were suppose to celebrate Susan's and her brothers girlfriends birthdays together. Susan wanted an oil based tomato sauce and homemade pasta. We ended up canceling because she got a 24hr stomach bug early that morning.

She has bounced back decently and for dinner she still wanted pasta.

1.5C Semolina flour and 1.5C all purpose flour. Sifted together. Whisked into a ball with 3 eggs and a dash of salt. Ran through my pasta machine to a 2 degree thickness and cut into bucatini. Boiled for 3 minutes Al dente. Melted some pats of butter on the pasta and added crushed pistachios, chopped Chives, and chopped basil. Topped with grated Romano. For very basic pasta, it was phenominal.
https://live.staticflickr.com/65535/...c63f32b6_c.jpg

The only reason Susan is with you, is that you can cook. :rofl2:

Damn... that pasta looks fantastic... :yum:

Just ordered a longer pasta rack so the pasta doesn't clump together as easily while drying.

Haven't gotten to make anything in a bit. Susan wanted marsala. So...

Cooked bacon in cast iron until crispy. Cut into small pieces. With bacon fat still in pan. Sauted a full shallot and 3 cloves of garlic. Added a full cup of marsala wine, sifted white flour, and 2 cups of leftover homemade beef broth from marrow. Added diced bacon and let simmer. Made semolina based cappolini pasta for pasta alongside pan seared scallops. Side of asparagus roasted with olive oil and French seasoning infused salt. End result...

Scallop bacon marsala with a side of roasted asparagus. Not the prettiest, but my God was it rich with a hint of sweetness and bacony saltiness.

https://live.staticflickr.com/65535/...bed70f07_c.jpg

Wow, that looks great...

Big holiday weekend. I’m hoping to see something new on here... just say’in... :yum: