Friday, June 20, 2008

Summer Pot Roast

Well I called it. It did take me almost all day to cook dinner! The shopping trip took just over an hour and it took me 4 hours to cook. I made summer pot roast (recipe courtesy my grandma Hill) so I had three hours to do things while it simmered. We just got back from a week long vacation so Duncan hasn't adjusted to being home yet. He was very needy all day and protested every time I sat him down. He wouldn't even take a nap alone! Despite this, I did get three loads of laundry washed (washed is the key word here ;) ), the fridge cleaned out, and the new carpet fuzzies vacuumed up. The really good news is that Brett told me my pot roast was the best dinner I have ever cooked for him. It made me feel all warm and fuzzy inside. Now I have to figure out what I am going to cook for the next two nights...

Here is a picture of my pot roast:

I also served salad and crescent rolls. I'm not tooting my own horn or anything, but I thought it tasted pretty darn good :)


tricia said...

Yay! You did it! It looks delicious. Pavlova is one of my favorite desserts. Megan was the first one to make it, nearly 10 years ago. I'm making one to use up the egg whites left over from the key lime pie. Like I told Brewier, I had to use the for something!

This is a fun link to get dinner ideas. There are even menu plans listed.

Give little Duncan a kiss from me.

Amy said...

Hi Meghan, I've come via Tricia's blog, obviously, and as an Aussie feel the need to give you a proper pavlova recipe!

4 egg whites at room temperature

250g caster sugar

2 teaspoons cornflour

1 teaspoon white wine vinegar

few drops pure vanilla extract

300ml double cream, whipped till firm

pulp of 10 passion fruits

Preheat oven to gas mark 4/180ºC. Line a baking tray with baking parchment and draw a 20-23cm circle on the paper. I often don't, and just imagine what size the circle should be as I dollop the meringue on. This seems to work fine.

Beat the egg whites with a pinch of salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and vanilla and fold in lightly. Mound on to the paper on the baking tray within the circle, flatten the top and smooth the sides. Place in the oven. IMMEDIATELY reduce the heat to gas mark 2/150ºC and cook for 1 ? hours. Turn off the oven and leave the pavlova in it to cool completely.

Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells. Don't be tempted to add other fruit.

You can, of course, use strawberries and kiwi fruit but it is very good with passionfruit.

Jessica said...

Looks, & sounds, great! You sound like me with the laundry! I'm running out of cute things to wear because my ironing pile is probably over a month old! Ah!

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