Recipe Time!

So I put 800 miles on my car, driving around the frozen midwest having adventures. I drove to Des Moines, Iowa to give a presentation for work and along the way had some hilarious phone conversations with all my siblings and of course, Barbara. The recipe below is courtesy of Lady B, who had me laughing all the way into Des Moines telling me about the roast beast she made. She called it "Road Kill Beef" and you'll find the recipe below for your cooking pleasure.

My road trip got started because my little sister and I decided to change kitchen tables; I got a new (old) farm table and she got mine. So when the opportunity came up to speak in Des Moines I figured I'd just swing up to Neen's and deliver the table. Ha ha..I didn't check the map to see it was going to be an 8 hour ride but that's ok--I love a road trip.

I loaded the table into the car, packed some lunch and off I went. The table and chairs were very good road trippers; didn't eat anything or throw garbage around the car. We all made it in one piece and Neen's new house is georgeous!

We had a bottle of wine and a house tour. What a fabulous location and beautiful home. I slept in my niece's bed and when I awoke, thought I was in Colorado! It's like being on top of a mountain there over the Mississippi River.

I took off at 10 to head to other sister's house in Western Wisconsin. That's where I made my Big Mistake. I decided to drive all the way up to the house on a driveway that hadnt' been plowed well. So I made it half way before getting stuck and had to walk half a Km to the house. There I found Mike, Sara and their houseguests happily drinking champagne and no one minded that I was now blocking the driveway. We managed to get the car unstuck, thanks to a team effort and some wild backwards driving by Mike--hollymolly--never thought my car could go 30mph through the snow up a hill, backwards.

Anyway, twas a fine weekend. Now here's that recipe...bon appetite!

Lady Barbara’s Road Kill Pot Roast
Ingredients:
-1 pretty good sized slab dead cow
-1 envelope Lipton’s Onion Soup and Dip mix
-1 can Campbell’s condensed cream of mushroom soup
- few cloves minced garlic
- Good shake Bouquet Garni
- 1 Bay leaf (that you will remove when done, of course)
- ¼ cup red wine – if you haven’t imbibed it all.
Sour cream to taste just before serving.


Preparation and cooking Instructions:
Accidentally leave meat in shopping bag on counter top amidst bills, tools, and miscellaneous flotsam.
Rediscover package in tidying frenzy after about 1½ days.
Tentatively open corner, sniff cautiously, and ignore slightly gray tinge; Yeah, it’s dead.
Wash, pat dry, and sear both sides.
Slap into bottom of large slow cooker, gray side down if it bothers you, and top with soups, spices and wine.
Cook on low 10 hours (8PM to 8AM by my reckoning.)
When done taste small bite. If not sick by noon, eat lots for lunch with sour cream over a baked potato. Enjoy!