An End of the Millenium feast of feasts.

yes I boast
yes I roast
yes, I toast
to my animal roast

This is a December holiday meal that I made, thanks to the local grocer. Sirloin tip roasts were on sale for around $4 to $5, and adding the cost of onions, kale, and soup, one could boast a holiday meal like this (or even blog it) for around 6 to 8 bucks. It’s expensive, but it’s the holidays.

Except for the special exception of Easter, one is not supposed to eat meat with the blood in it. So I learned from The Constitution. So, I decided, judiciously, to cook it. I lobbed that wad of meat into the oven, hoping for a chance, at least to brown it. I start it out high, at around 350. After an hour, I turn it down to 325, and for the next hour it is a flat 300.

Then this buys me some time to get the sharpening utensils ready. Sharpen the knives, and start chopping. I chopped onions and kale in the picture below.

Kale, shown below, is a green vegetable that I like to put into dishes. It doesn’t taste that great but it’s healthy, and after a while, you start to like it.

Chopping takes me at least a half hour or 45 minutes. So after about an hour, I throw in bunch of chopped ingredients into the mix. The Christmas beef has been cooking around an hour, and on top of that, I toss on the chopped vegetables.

After around 2 hours, or at a time when you think it’s nearly ready, sauté in a can or two of (legally patented and trademarked) Cream of Mushroom soup. This is a wonderful seasoner, and adds nice flavor. Or stated another way, cook the beef for an hour, add chopped vegetables and cook for another hour. At about hour 2, and this varies, add the seasoning soup. This is shown below.

After around 3 hours, it looks incredible, and smells even better. This kind of sensory stimulation can even make you remember God, even on the holidays.

The times vary. You need to play it by ear. But it is a good idea to taste it, along the way (even though the Bible strictly forbids this and it is banned in 43 states), to see if it is ready.

And somehow, even for a bachelor cook, it all seems to work out. Many of these mysteries are not yet fully understood, although it is a topic of active research. Spooning, forking, and heaving, all onto a “heavy plate”, one is thankful to be able to eat, nonetheless devoir, such a wonderful meal. And you thought that man lives only on the lower animals alone.