What is Mobic or? Tylenol is fine for me, but anything that affects kidneys is an issue. This year, I was planning on some salad greens, but because the harvests require me to go down on my knees too much, I decided against it, in favor of broccoli and cukes, stringbeans, and a grape tomato type I loved last year. The tomatoes were the best and sweetest tasting of any I have ever tasted and were 1000% better tasting compared to the cherry types right next to them. I saved seeds from the grape tomatoes and had a 100% germination from the seeds. The plants are now more than a foot tall, just waiting to get outside. Since before the hospital stay, I had small sore spot on my upper left thigh. Last night, I rubbed across it and felt something very hard. Looked at it in the mirror and saw a black spot there. Grabbed a tissue and pulled it off, and it moved! It was a tick, that had been on me for a few weeks and was really hanging onto my skin and hurting. It left a 1/2 diameter red welt there, thats sore too. I rubbed the area with alcohol and put on Bacitracin. I was also wondering about Lyme disease! Now I have to figure out what to use in the garden that can repel or kill ticks.

You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

Ann T... A Canadian question?? My Grandmother (NOT Canadian at all) made something similar to a pot roast... sorta... that she called Canadian Stew. She'd brown up a hunka beef, then add WHOLE carrots and stalks of celery (or at lest only cut in 2), lots of whole onions, a can of some kinda tomato product and her "required" bay leaf. Then she'd cover everything in that big pot with water and just let it simmer away for a few hours. SHe'd add potatoes for the last 20 minutes or so... otherwise they'd have turned to total mush. She ALWAYS made homemade bread to go with it. Everythiing was scooped out of the broth... which was delicious. You had the falling apart meat and cooked to DEATH (but yummy) veggies on a plate. A bowl or mug of broth, on the side, for dipping the bread. Did she just make up the name??

I pulled out the old NYTimes cookbook and chanced upon the beef roast recipes & procedures. The curious things was it gave a low-temp and a high temp procedure, but it never said what sort of cut to use. Did people just know it in those days? Beef is rather a mystery for me. Pot roast, yes, always chuck!