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At Home Food

Week Three

So far my favorite thing about this retirement thing is having time to cook decent meals for my family. Nothing too fancy yet (though I do have some fun cookbooks I want to dig into) but solid all-day soups and stews are my favorite. It’s great that the house smells like good food instead of Doorfash and exhausted frustration.

Speaking of negative vibes, on Samhain (that’s Halloween to you mundanes), I dated the house from top to bottom. Cat required a little more than incense to get rid of the negativity, so she and our friend Amanda ran about three house banging pots and pans and shouting at the negative spirits to Get Out. We all felt better afterwords.

It wasn’t until 10/31 that I felt like I’d several all my ties to my old career. For the intervening time, I had the dread that I was only on vacation and would need to go back. Something about changing from October to November cleared that up, and I feel more free than I have in years.

Planning. Planning is a thing I haven’t done for real in years. Planning meals, schedules, days out, fun stuff…none of that happened. Reason is that between working in tech and being a single dad for many years, no plan ever survived contact with reality. So why plan? Why open yourself up to disappointment?

That’s slowly changing. I’ll admit, I’m still working through a lot of stuff (and will be for a while), but if I want to take my laptop and go work on the household budget…or even just Go Out for a few hours and just be in the world, that feels much more possible now.

Otherwise, I’m reworking the inventory of my coffee business, slowly working through the backlog of home projects I’ve been meaning to get to for years, and READING. It turns out when work isn’t pinging you 24/7, you can concentrate for long periods at a stretch. Who knew?

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At Home Food InstaGrue

Making Lunchmeat

Decided to make my own lunchmeat today. Came out pretty well.

Deli-Style Roast Beef

Ingredients:

  • 1 beef eye round roast
  • olive oil
  • freshly cracked black pepper
  • kosher salt
  • garlic powder
  • onion powder

Directions:

Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside.

Grab your roast out of the fridge. Give it a quick rinse under cold water. Pat it completely dry.

Drizzle the meat with a little olive oil. This is imprecise. Use enough oil to coat your roast completely.

With your hands, rub the meat on all sides to coat with oil.

Sprinkle evenly with freshly cracked black pepper and kosher salt. Rub it around to coat evenly.

Dust all sides with garlic powder and onion powder.

Place your roast on the rack in your prepared pan.

Pop the pan into your preheated 500 degree oven.

Roast at 500 degrees for 20 minutes. Then drop temperature to 300 degrees for another 30 minutes.

For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it rare, pull it out sooner. If you’d like it more well done, leave it in a little longer.

Loosely tent a piece of foil over the meat for about 20 minutes when it comes out of the oven.

To serve, slice it thinly across the grain with a very sharp knife. Enjoy!

Source:https://www.thehungrymouse.com/2009/03/09/make-your-own-deli-style-roast-beef/