Finally Friday

Thursday night, I dug out a roast from the freezer and thawed it overnight. So, first thing Friday morning, I started peeling potatoes (this time I used Russets. They seem to stand up to long, slow cooking best.) I cut the peeled potatoes into as uniform chunks as I could. Then I peeled three carrots and cut them on the bias. Next I peeled three smaller onions and left them whole.

All these went into the slow cooker. They were topped by the roast, after I seasoned it with house seasoning. I arranged all the whole mushrooms (both Crimini and white) I could fit in around the roast. I topped the roast with fresh sliced onion rings and threw a handful of fresh-picked herbs (thyme, oregano and rosemary) on top of everything. I added a half cup of beef stock, put on the lid, turned the knob to LOW and then got dressed for work.

So, when I got home, I was welcomed by the wonderful smell of roast beef. I turned the slow cooker to warm and changed clothes. I have some routine chores to do before dinner (of course).

First, I watered all the container gardens. Remember me telling you how one squirrel dug up the sweet potato vine in the tree box and buried a black walnut there earlier this year? Well, either that squirrel or a bunch of squirrels must have decided that was a great idea, because when I went to water the box, it was LOADED with black walnuts! I took some pictures and posted them so you can see what I mean. I did remove them all and piled them in the lawn for the squirrels to bury elsewhere.

Then I ate dinner. Roast was perfect, tender and moist and the veggies and mushrooms had a great flavor. Only complaint I had was that I put in too much Rosemary, so I didn't really taste the other herbs. Oh well, something else to remember for next time. I finished up just after 8:00 PM.

I watched TV until 10:00 and then switched to reading and sleep. Woke up at 1:00 AM and, since I was up anyway, decided to post this. Going back to bed now.