Famous Recipes and Cooking the roast

Food. This is my famous turkey chili. I made it last Saturday and Cheryl came to enjoy it with me before we went to the Local Blend in St. Joseph. The chili turned out great, and I told her that it had a secret recipe.
She said, "It's from a recognized food group I hope."
Well, it's actually pickle relish. HA! It really adds a great flavor to the chili.

We had a good laugh. She said this because she recently
spent one of her morning reading times reviewing an old Christmas present I gave her titled "Jan's Famous Recipes. That morning she left a message on my answering machine and in between giggles told me she was reading it again. Here's an example of what tickled her:
Jan's Famous Blueberry Desert
1 box of Kix cereal
1 can of blueberry desert
1 bag of miniature marshmallows
1 bag of chocolate chips
1 cup of peanut butter

In large mixing bowl, pour in large box of kix cereal. one bag of mashmallows, chocolate cips and the peanut butter. When you notice that there is not moisture in this conglomeration of goodies to hold it all together, go to the pantry which has often been insulted with comments such as, "there is never anything to eat around here." Look high and low for something to add to the recipe and behold there is nothing. Ahaa... wait just a minute...how about blueberry desert? Why not? Add one can of blueberry pie filling. Bake for a good hour. Serve's to sister's boyfriend.

Well, besides the Turkey Chile, here's my latest:

An English Pub Sunday Roast
I enjoyed so much the Roast we have in England on Sunday in the pub after church. Right. You heard right. Church, pub and Sunday and Roast all in the same sentence. Well, I had a craving for a roast. Actually, Mr. D. had purchased a delicous roast while at the Johnson's over New Years, but of course I forgot the kind and just bought a sirloin tip roast...which is good quality, but not near what he bought. So, I bought the roast and best yet, I found some parsnips. They were all waxed over, so I knew that they were not even close to fresh, but when does someone find parsnips in the winter in Minnesota? So, I had potatoes, parsnips, carrots, onion and a hung of flesh to boot. I was so close to an English Sunday Pub Roast I could taste it. Now, all I needed was a little guidance, like a recipe. So, I IM'd Adriel to ask Joel to give me the recipe for a good English Sunday Pub Roast. Here's what I got after asking her for the recipe...and ummm apparently she was too busy.

[10:46:11 AM] Jan Hanson: i see. well...the roast is demanding more of you. I will hav eto look on line

[10:48:28 AM] Adriel Fonnesbeck: well when do you want to cook this roast

[10:48:31 AM] Adriel Fonnesbeck: ??

[10:48:32 AM] Adriel Fonnesbeck: now?

[10:48:57 AM] Jan Hanson: well... the meat needs to be cooked. so I thought I'd put it in and let it cook all day

[10:49:26 AM] Adriel Fonnesbeck: well what recipe to dyou want?

[10:49:27 AM] Adriel Fonnesbeck: the veg?

[10:49:40 AM] Jan Hanson: potatoes, parsnips, carrots oniones

[10:49:45 AM] Adriel Fonnesbeck: put the oil ina pan.. and heat the oil in a pan

[10:49:49 AM] Jan Hanson: k

[10:49:58 AM] Adriel Fonnesbeck: when you preheat the oven put the pan wiht oil in the oven

[10:50:03 AM] Adriel Fonnesbeck: cut the veg to the size you want

[10:50:08 AM] Jan Hanson: k

[10:50:13 AM] Jan Hanson: ez peezie

[10:50:17 AM] Adriel Fonnesbeck: when you are ready to cook the veg put it in the hot pan

[10:50:23 AM] Adriel Fonnesbeck: roll it around in the pan to cover wiht oil

[10:50:28 AM] Jan Hanson: k...

[10:50:31 AM] Adriel Fonnesbeck: and put back in the oven for about hour

[10:50:33 AM] Adriel Fonnesbeck: 45 mins

[10:50:35 AM] Adriel Fonnesbeck: hot oven

[10:50:46 AM] Adriel Fonnesbeck: we put ours on all the way

[10:51:03 AM] Jan Hanson: well... now... that is as clear as mud.

[10:51:14 AM] Jan Hanson: when do you cook th emeat?

[10:51:50 AM] Adriel Fonnesbeck: stick it in the same time as the veg

[10:51:59 AM] Jan Hanson: i see. only for 45 minutes?

[10:52:07 AM] Adriel Fonnesbeck: he puts a rub of oil and salt on the meat so it has a nice crust

[10:52:20 AM] Adriel Fonnesbeck: hot oven...

[10:52:29 AM] Adriel Fonnesbeck: its beef

[10:52:29 AM] Jan Hanson: ok... good to know.

[10:52:29 AM] Adriel Fonnesbeck: ?\

[10:52:31 AM] Jan Hanson: right

[10:52:45 AM] Adriel Fonnesbeck: maybe an hour at most

[10:52:47 AM] Adriel Fonnesbeck: and then let it sit

[10:52:58 AM] Adriel Fonnesbeck: it depends how done you want it

[10:53:06 AM] Jan Hanson: well... i like mine rare

[10:53:08 AM] Adriel Fonnesbeck: so the more well done you want it

[10:53:14 AM] Adriel Fonnesbeck: the longer you keep it in the....

I guess she had to go.

So, that was fun. The roast was a bit dry, but the parsnips rocked. I included a beer upon consumption and that topped it off... mmmmmmmmmmm!