Pot Roast

Sear USDA Choice Chuck in olive oil, black pepper and Himalayan salt in Dutch Oven

Chop a stick of celery and half an onion add after sear complete and simmer till softened then add the braising liquid.

For the Braising liquid;

* 1 IPA Beer, I used Odell India Pale Ale - IPA
* 1/4 cup red wine
* 1 generous Tbs of "Better than Bullion" Chicken Bullion
* 1 generous tsp of "Better than Bullion" Smoky Chipotle Seasoning
    ( not to much unless you want a smoky flavor )
* 1 tsp of Thyme ( Rub in your hand to release the oils )
* 1 tsp of Rosemary ( I had some dried from the holidays, rubbed )
* 1 Tbs of Mustard Powder ( I used Colemans )
* More Black Pepper and Salt to taste.  ( Bullion is salty... )
* 2 Tbs Tomato Paste - 
    ( this is magic, and I keep leftover in Freezer )

Simmer for about 1.5 hours - Watch and you will need to add about a cup to cup and a half of water.  I found it very rich as well as needing to raise the water level better making sure I have enough to support cooking the veggies later.

Check for doneness, when the meat is tender add;
* Potatoes ( 3 Medium Potatoes )
* Carrots ( 2 -3 Large Carrots )
* Onions ( I take a full large onion and quarter )

Simmer till veggies tender.

I serve in a bowl with lots of broth, and quick steam peas or baby Lima beans added to the bowl.  Adds some texture as well as flavor.  I slightly overcook the potatoes so the mash up and soak up that broth.  Enjoy with a nice slice of Sourdough or hearty bread to soak up that broth.  Goes well with a nice Cabernet.

Best I have ever made, rich and flavorful.

Mom’s Orange Jello Desert

This is my attempt to reconstruct a desert that mom would make.  She made a version that was really similar to this: https://pocketchangegourmet.com/old-fashioned-orange-jello-salad/#tasty-recipes-199894-jump-target and I used the toping recipe from this to get to what I remember.  I use this recipe for the basics: https://plowingthroughlife.com/orange-jello-salad/.


  • 6 ounces orange gelatin 2 small packages
  • 1 cup boiling water
  • 6 ounce can frozen orange juice slightly defrosted – ( I used orange juice instead )
  • 15 ounce can crushed pineapple with juice
  • 15 ounce can mandarin oranges drained
  • 1 grated carrot


  • ½ cup sugar
  • 3 tablespoons flour
  • 1 egg, slightly beaten
  • 1 cup orange juice
  • 2 tablespoons butter
  • 1 cup real whipping cream
  • ½ cup grated cheese


  • Boil water in a saucepan and then add orange gelatin. Turn off heat and whisk until gelatin is dissolved.
  • Stir in orange juice or OJ concentrate, crushed pineapple with the juice and drained mandarin oranges, your grated carrot. If you like, Reserve a few oranges to garnish the top if desired.
  • Pour into an 8×8 or 9×9 dish and chill to set. ( I used 8×8 )
  • While the gelatin is setting, lets make the topping.


  1. In a small saucepan, add the sugar, flour, beaten egg and orange juice
  2. Whisk constantly until thick – ( this stuff gets really foamy )
  3. Add butter and stir until melted – ( Butter gets rid of the foam and pulls it all together )
  4. Remove from heat and let cool, about 30 minutes ( it can take longer, you don’t want to fold in Whipped Cream if its higher than room temperature )
  5. ( I waited until things were cool before doing the whipped cream.  AND I used the food processor to make the whipped cream.  ( online search this. ) )
  6. Beat whipping cream until stiff peaks form, fold in pudding mixture and spread on jello – ( I added a touch of vanilla extract  )
  7. Top with grated cheese