More is Better

 With weather getting cooler --found this awesome recipe by Ree Drummond. We served it over mashed potatoes - a great comfort meal! Salt and freshly ground black pepper  One 3- to 5-pound chuck roast   2 or 3 tablespoons olive oil  2 whole onions, peeled and halved  6 to 8 whole carrots, unpeeled, cut into 2-inch pieces  1 cup red wine, optional  3 cups beef broth  2 or 3 sprigs fresh rosemary  2 or 3 sprigs fresh thyme Preheat the oven to 275 degrees F.   Generously salt and pepper the chuck roast.   Heat the olive oil in large pot or Dutch oven over medium-high heat.  Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.   Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.   If needed, add a bit more olive oil to the very hot pot. Place the meat in th...

 From a website called neighborfoodblog.com this was so easy to make and absolutely delicious  - we made it 3 times in less than a week! For the simple syrup: 1 cup sugar 1 cup water 3 cinnamon sticks, broken in half For each drink: 2 ounces bourbon 2 ounces apple cider 1/4 ounce lemon juice 1/2 ounce cinnamon simple syrup Dash orange bitters Orange peel, for garnish INSTRUCTIONS In a small sauce pan, bring the water, sugar, and cinnamon sticks to a boil, stirring until the sugar is dissolved. Remove from heat and allow to cool. The syrup can be made ahead of time and stored in the fridge. For each drink, combine the bourbon, cider, lemon juice, simple syrup, and bitters in a cocktail shaker with ice. Shake until chilled then pour over ice in a glass and serve.

 I remember this as a kid --really great on hotdogs especially -- our big victory garden we planted in the springs was kids of a bust and we had leftover green tomatoes so made a mini batch --very good! Recipe is from ALLRECIPES.com 5 large green tomatoes 5/8 red bell peppers, halved and seeded 5/8 green bell peppers, halved and seeded 2-1/2 large onions 1-3/4 teaspoons celery seed 2 teaspoons mustard seed 1/2 teaspoon salt 1 cup and 1 tablespoon white sugar   1/3 cup and 1 tablespoon and 1 teaspoon cider vinegar Step 1 In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. Step 2 In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Step 3...

 We have started our search for the fall bourbon cocktail --here is the first on we tried! 3 ounces apple cider  2 ounces bourbon  1/2 teaspoon lemon juice  2 ounces ginger beer or ginger ale  apple slice, thyme sprig and cinnamon stick for garnish Fill a cocktail shaker with ice. Add cider, bourbon and lemon juice. Shake for 30 seconds and strain into ice-filled rocks glass.  Top off with ginger ale or ginger beer. Garnish with apple slice, cinnamon stick and thyme sprig.