Eastern Utah
EMAIL ME AT: mgypsy97 at aol dot com

Monday, October 21, 2013

Just a note -

This is just to say "Hi", since I don't really have anything else to write about.

I just put a pork sirloin tip roast into the oven.  I haven't cooked a roast in so long I'm not sure how this will turn out.  But I'm going the whole way and even mashing potatos to go with it.  I think the attraction of cooking a roast is that I will have leftovers and will have a day or so when I won't have to cook.  I still haven't made the soup, but the beans are cooked and in the fridge, the italian sausage is in the fridge, and I still have to get some sweet potatos to go into it - the rest is just stuff you pull randomly out of the fridge and throw in - celery, tomatos, onions, etc.  No additional cayenne though.

Later:  The roast turned out very well and I sure haven't lost my touch with pork gravy!  I wish I had some home made biscuits to go with the meal.


  1. I like throwing a roast in the crockpot and then we can eat off of it for about three days. Love those days when I don't have to think about what to fix. Spent forever trying to set up the pedometer today. It doesn't like my strike or my vibration or whatever.

  2. I ain't gonna be tell'm ya how to cook or nutin like that, but if;n you put them sweet taters in my soup, you gonna be eat'n alone.
    For a bit of spicy, try creole seasoning instead of cayenne. You will thank for this tip the next time you make soup. On fried eggs.....yum boy howdy!!!!

  3. That sounds wonderful. I almost always cook enough for two or three meals. It's so nice to have leftovers in the fridge. :)

  4. That sounds so good. I always cook extra and put it in serving size container and freeze then I only have to make a veggie. Some day I will cook all day just so it's all done and there is a variety in the freezer. Learned to do that when I worked.