I forgot to add a pic.

I fixed a salad with mixed greens, cukes, green and red bell peppers, a chopped jalapeno, tomato, hardboiled egg, with grilled salmon on top. I made a yogurt, cuke, and herb dressing (tzatziki), which we love for all kinds of things.

AAA, your stew sounds good! And Raven, I'll bet your roast was better tonight. Those kinds of things are always yummier the second time around!

I agree rhizo..I love tzatziki on lots of things.

I love okra and tomatoes, Raven. I cook it with bacon and serve it over rice. So good! I made soup last night....was supposed to be beef, mushrooms and shallots and barley, but for some reason I bought leeks instead of shallots, so I left out the barley and added potatoes and some cream. My husband isn't coming home tonight, so I will heat up a bowl of that.

@Raven: I love stewed okra, onion, and tomatoes, but have never made it. Would you mind sharing how you prepare it?

Cheryl and I went into town and picked up the rib eye steak suppers the VFW sells. It was really good. We had ours cooked medium and it was very tender. They cook them on a grill.

Sue

WalnutCreek....looks like Raven didn't see your request. Here is how I make mine. Amounts are estimated because I don't really measure anything that I have cooked many times, except, perhaps when baking. I fry some bacon, reserve the bacon pieces. Then I saute the okra and some onion and a little bell pepper, until soft, in the bacon fat, and add canned chopped tomatoes or sometimes just tomato sauce, because I am sort of weird when it comes to food and I don't really like looking at pieces of canned tomatoes, but that would be what most people use. I am more apt to use sauce. I add a can of beef broth and cook it until it is done and add the bacon back in and serve over rice. Often I will take the bacon grease and stir in a little flour and stir it until it is browned and then add in the rest of the ingredients. That is making sort of a roux. I season it with a little Tony Chachere's creole seasoning and some dried thyme. If it is really thin...like, if I add a little extra beef broth, I will add a little gumbo file. That gives it a very authentic flavor and you could call it okra gumbo. I often will use frozen, chopped okra instead of fresh also.

You can also add some chopped celery to the onions and bell pepper.

It's been raining all day today, I was in a mood for some purple hull peas soup. So, that's what I made for dinner. Boy, was that good and satisfying. Have plenty for tomorrow as well.

I can't imagine buying 2 pounds of ribeye for stew.

we buy stew meat a sam's club...thought rib eye was steak and 3x the price of stew meat?

Thank you so much for your recipe, Marilyn. Think I will try to make this this week.

I can say that I could not force myself to put ribeye in a stew. Ribeye is just too good and tender as a steak. To my way of thinking, meats used in stews should be those that need breaking down during the cooking process to be tender.