My roast was a chuck cut. The only cut for Pot Roast in my opinion. Big chunks of onion and carrot to add flavor were browned in the pan first and then removed and browned the roast sprinkled with salt and pepper. Then put everything back in the pot with beef broth, sprigs of rosemary and thyme, whole garlic cloves, and cooked long and slow on the crockpot burner of my stove. The broth is strained at the end, but we did eat the nice big chunks of carrots. It was very good. And I love my new Dutch oven!

Is sausage and cabbage/kraut supposed to bring good luck? That's the first I heard of it, here yesterday. We had spareribs. Will pork bring us luck, or does it have to be sausage? Beans and oven potatoes with the ribs.

Noobs - I'm thinking of going the same direction as you. However prices are much higher than when you said "I can get 21mm for about $3 and less for 1x6." Where did you find that 21mm Ipe and 1x6 Ipe? Thanks in advance,

Liz, you must have a few days off. Chicken salad's on my list for this week, too. Almost too hot to eat so salads are nice. Wish we had a Trader Joe's, georgysmom. I don't think they there are any in Florida. What's Bourbon Street chicken? Sure sounds good. Jas, I almost bought rhubarb at the store today. I was thinking of a strawberry-rhubarb pie. Just thinkin's all I did, though. Well, shoot TTT. I thought tomorrow was pizza night. Looks like the rest of us missed out on your famous (?) pizza. The pork roast was just this side of icky. It was falling apart, but dry, dry, dry! I wish I was at Quilly's house. I love all those veggies, especially rutabaga. I like it roasted. Glenda, I want to hear what you're eating a week from now. Woohoo!