What I'm Loving Wednesday... Boom. Roasted.

Hello, Wednesday. Here you are again, keeping us all on our toes! As Wednesdays tend to do...

First, let's talk about what we're loving. And then I'll get into the roast. Not on Comedy Central. The wonderful, delicious, succulent roast.

That's right. "Succulent".


I am loving so much this Wednesday! Largely because one of my favorite holidays, THANKSGIVING, is right around the corner. And therefore vacation days. Family and friends. And food galore! (In no particular order.)

This year, we're going to both the Roberts and the Johnson Parents' houses. Which will be a first for me. (I've never actually had a Memphis Thanksgiving. The Hubs and I have been together 5 years, married 2, and I've lived in Memphis for 13 years. So I guess it's about time, ay?)

You can feel the holidays in the air. It's getting colder. Well, cooler. The trees are dropping their leaves. Christmas sales are being forced down our throats before the first turkey has even hit the oven. And it's getting dark early!

There are many people that don't like daylight savings time ending. You have to turn your lights on for the ride home from work. (Well, day shifts anyhoo.) I guess some people are prone to that SAD disorder thingy. And the evening summer frolicking must come to an end.

But I LOVE it. I come ALIVE! I want to SING! I want to DANCE! I want to put a little seltzer down your PANTS!

I'm a displaced night owl. I fall asleep early because I have to be up in the morning. So I don't get to enjoy the night as I would wish. The early Fall/Winter darkness fakes me out. I love it. I go to bed early – because ummm, it's nighttime, mmmmkay – and I wake up refreshed!

Daylight Savings Time Ending = LOVE

I'm also loving that the horrible Kroger by my house is slowly getting less horrible. They have – wait for it – Wasabi Peas.

Put a little hair on your chest! Which is why I don't eat too many... That's gross. And they get quite hot.

I had them for the first time on our visit to NYC and the only place I could find them here was Fresh Market. And while I love Fresh Market, I don't have the patience to drive to East Memphis just for peas.

My excitement over finding the peas (<– that sentence feels weird), is matched by the return of Wednesday tv. Aka,Top Chef. There are some really accomplished people this season. People that work under chefs I've heard of and James Beard nominees. Also, the smarmy guy from the first episode got kicked off before even cooking and that was awesome.

Everything's bigger in... Well, you know...

In the darkness of evening, after Top Chef, while eating wasabi peas, I have also been loving...

Cover says it all!

My girl friend loaned this book to me and it has completely voided my expectations. Keith Richards is well spoken, fascinating when talking about music, and just a jolly good time. I've read quite a few books on the Beatles so it's pretty cool them coming in and out of the picture. So far, quite the "Satisfaction". (Heh. Oh, yes, I did.)

And I am LOVING the Macy's Parade. Yeah, I know it's a week early. But I'm not sure if I'll be here to love things next Wednesday (aka Memphis Thanksgiving #1).

The Macy's Parade is magical. From the marching bands and dancing girls to the floats and Santa Clause. Not to mention big balloons and miracles that happen on 34th Street!

Throw in some mules and you've got perfection

So, that's What I'm Loving Wednesday! Just think, a week from today, we'll be pulling our eating pants out and - hopefully for all - getting ready for some time off to be with the ones we love.

Awww. Sappy.

Switching gears, let me run through some pics quickly to catchup on non-Wednesday activities...

My First Cake Pops
White cake with vanilla candy coating and chocolate sprinkles

I made them for T's Halloween party and those things are a PAIN to make. I think they turned out well. Not perfect but pretty enough and tasted fine. But MAN, they were a pain.

Not a pain? Hibachi.

Although the guy didn't really do any tricks. Like flicking something into his pocket or making an egg dance.

Still tasty though

There's been a lot of action in the backyard

Turning colors

Waiting to drop

And now on to... The Roast

Growing up, we had roasts quite often. I believe they were mostly Sunday dinner fare. And I liked them just fine. But I don't think my palette was mature enough to absorb what a tasty treat I was being fortunate enough to eat.

So I was at Charlie's Meat Market a couple weeks ago I picked one up. A nice cut. Not too expensive. Easy Fall comfort food. Little did I know, a taste explosion was in my future.

(Am I overselling this? Nahhhh.)

I got everything ready and in the crock pot...

Turned the crock pot on high and took the dog for a walk.

I returned home. Hung out for a bit doing nothing. And then The Hubs and I enjoyed...

Boom.
Roasted.

The meat was tender and soft and the veggies were veggie perfection. If you're interested in my particular roasting...

Ingredients

• 4 lb chuck roast
• 1 packet onion soup mix
• Beef stock
• Veggies – I used what I had hanging out –
  Onions sliced in big chunks
  Whole baby carrots
  Peeled & cubed potatoes
  Sliced mushrooms
• And a TON of diced garlic. Because I like garlic.

Preparation

1. Rubbed the roast with a little olive oil, kosher salt, pepper, garlic powder, and a homemade mix of Montreal seasoning.
2. While preparing the roast, I heated some e.v.o.o. in the cast iron on high.
3. After the rub down, tossed the roast in the cast iron and seared both sides.
4. The roast was a little big so I cut it in half before tossing it in the crock pot with the garlic and onions. And added enough beef stock to cover everything.
5. At the halfway point (2 hours on high for me), added carrots, potatoes, and mushrooms. Topped with the rest of the beef stock so that everything was in a nice stock bath.
6. Cooked another 2 hours on high and served. I think you could do 8 hours on low or 4 on high. Or some combination like that. I was running a little short on time for the slowwwww roast.
7. Make gravy out of the juices if you remember. (I did not.)

After that, we had some fine meals. Although nothing quite as scrum-diddly-umptious.

Parmesan Tilapia. I confess... It's from Fresh Market already seasoned. But it was so good I take a little credit. Just throw it in your cast iron and you're practically done. And if you don't have a cast iron, well, Christmas is coming.

Speaking of cast irons...

Apricot Panko Pork Chops
Cauliflower Fritters
Broiled Asparagus and Mac & Cheese

If you visit Bubbleland often, you might have noticed – I'm a little pork chop obsessed. But I tend to cook them the same way with little variation. Lil flour, egg bath, parm & breadcrumbs. But this time, I branched out... A little.

I got these great chops from Charlie's. (Charlie's mention #2! Send a sista a coup.) Boneless, wrapped in bacon. I dredged in flour, spread with apricot preserves, and topped with Panko. I love fruit and pork and these turned out really terrif.

I think I'm over fritters. At least temporarily. They turned out fine but no fritter yet has held up to expectations. Although they were pretty. And much tastier when dipped in horseradish sauce.

Alrighty, well, that's all I've got this grey Wednesday so I'm going to sign off now. I hope your Wednesday is great. And if I don't see you, hope your Thanksgiving is even better.

I'm thankful for all of you out there in Bubbleland. The Husband. The Family & Friends. And these guys too...

Sugarface

And Snoop Claudey-Claude

– And a special bit of love to My Sister today. She got robbed down practically to the nails. It had to be really someone evil (or cracky) to do that to her. My Sis is strong though and I just want to send her some Bubble-love. Love you, Bess! Can't wait to hug you soon.