Do you have a garden? Are you growing any summer squash- yellow crook neck, yellow straight neck, zucchini, patty pans? Are any of your neighbors or local friends growing summer squash? If so, then odds are good that you, like me, have begun looking for new and interesting ways to use it up!
Aside from the standard steamed squash, I’ve got a few other ‘go to’ recipes for the annual summer squash glut. They include stuffing & baking, making squash soup, grilling, and fritters. That list of go-to recipes now also includes this one…
Oven-Baked Squash ‘Fries’ (more…)
I’ve always been a ‘waste not, want not’ type person when it comes to food. I get bored eating the same thing over and over again, though, so we rarely eat leftovers as they were originally served. While most of my primary recipes are geared for having leftovers, I’ve got secondary recipes for using most of them. Today’s post is one example of a secondary recipe.
So it seems that I have, once again, slacked off in my attempt at regular posting. Life happens sometimes, though, and blogging seems to be the easiest thing to let slide when there just aren’t enough hours in a day. It looks like everything is settling back into some semblance of normalcy, though, so hopefully I’ll be able to get back to it with gusto!
The following is a super easy recipe for perfect roast beef, no matter how big or small a roast you have. It comes out perfectly every time! (Seriously, I’ve used it on a piece of meat as small as 2 1/2 lbs, and as large as 14 lbs. and it has never failed!) Oh, and it also yields a lovely au jus!
DISCLAIMER: This method does **NOT** follow proper food safety rules. If you decide to try it, you do so at your own risk. I do not do it with meat bought from a grocery store or an unknown source. I ONLY use this method when I am using beef that has been naturally raised and is from a well-trusted source. This method pre-dates World War II, and food was a lot more trustworthy back then. So please, please, please be careful and use your best judgement!