beef stew and garlic bread :)

Elizabeth, I take out a loaf and rub it with a little evo and then in to a zip lock bag to thaw. rub your hands with a little more evo when you are ready to handle. if I am doing something with a sweet twist then I use butter. really give this a try you can do so much with it and not really go wrong. really truelly LOL roll a whole loaf out flat and brush with butter sprinkle with cinnamon and some raisins and roll back up seam side down into a pan and bake. wonderful warm :)or do the braid like I did for the garlic. when doing three long ropes roll it and let it rest a min and then roll again. you will have to do this a couple of times as it wants to spring back short.
or roll very thin and brush with butter with a little ground cardamon and then sprinkle with dried candied fruit. I love this almost like fruit cake but not sweet and sticky. add some chopped citron and do into little rolls and hot cross buns LOL but use it as a base and play with it. our fav is our braided loafs filled with Rubin makings the very best LOL



or chopped apples


those were cooked on a med egg LOL the large was at the studio for a luncheon there.

and wear shoes :pinch:

ha ha here in podunk small town Maine we have three cuts of beef, ground, steak and pot roast. once in awhile a round steak or chuck. sirloin if we are lucky. but none of the "fancy" lol cuts of meat, tri tips, hangers, even briskets flat iron... they would send me to the hardware store to the laundry department lol maybe not quite that bad but almost. even buying half a beef and getting it cut I have to almost take a chart to the butcher and point to what i want lol one of the best parts of heading south for the winter is the butcher that is 8 miles from our place