Sometimes feeding the work crew can be a challenge, especially when I’m tired of thing I make that are delicious, but I’ve made them a million times. Days here are so beautiful and can be very busy trying to fit in writing with teaching and chores and, well, life.

The special eye of round roast was to cook in an oven that had been preheated to 500 degrees for thirty  minutes. Put the roast in, prepared with browning sauce, salt, pepper and garlic, for twenty-four minutes (according to the weight) and then turn the oven off and leave the roast in another sixty-five minutes without opening the door. Take it out and let it rest for thirty minutes and Voila! It was still raw. No Voila. No meat for lunch. The work crew was hungry after having worked all morning fixing fence. So, plan B. Microwave some leftover meat loaf and hack off some of the roast and fry them to make do. At least the fresh sliced tomatoes and the potatoes from the crock pot were good.

The roast went back into the oven at three hundred degrees for four and a half more hours and we ate it after the work crew went home. I’ve never tried that recipe again.