I have been remiss in my blogging.  All of these pictures of all of these meals have been languishing away on a camera chip.

That just won’t do!

I’ve been channeling my energies into a couple of other websites, designing one and working on a re-design of another.  It’s fun, but it can keep me away from the other fun stuff if I don’t watch myself.

It certainly hasn’t kept me from cooking, though.

The above picture is really thick pork chops.  I bought a whole loin and cut thick chops, a roast, and some pieces for a carne asada or pozole.  Vacuum-sealed and into the freezer.   I ♥ my vacuum sealer.

The chops were marinated in white wine (Pino Grigio) and a bit of olive oil, garlic, and Greek oregano.  I browned themn in a skillet and then into a 350° oven for about 20 minutes.

The potatoes were cut in half, rubbed with olive oil, garlic, and paprika and went into the same oven – also for 20 minutes.

Real good.

Friday saw a small filet roast with more oven-roasted potatoes.  But these potatoes had a twist – a cheesy twist.

After the potatoes were done – roasted at 350° with olive oil, garlic, salt & pepper for 20 minutes – I placed them in a bowl and mixed in chunks of Cambozola cheese until it was melted and the potatoes were cheesy-gooey!  Oh yum.

Cambozola is a blue brie, for all intents and purposes.  It’s name is a combination of Camembert and Gorgonzola.  It is a rich, triple-cream cheese with a silky texture and a mild blue flavor.  Oh yum, indeed.

Today’s lunch was a simple sandwich; ham, turkey, bacon, fontina cheese, and arugula on whole wheat.  I would have loved a thick slice of tomato on it but…  I rarely buy tomatoes this time of year and I most definitely will not buy a Florida tomato.  I read Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit . You should, too.  It is an excellent book.

But I digress…

After lunch, I baked another loaf of bread and then put a pot roast on to simmer.

I really like the rye, buckwheat, and white flour combination of this dough.  I’ll be making more of this, for sure.

And it was the perfect vehicle to sop up the gravy from tonight’s Pot Roast!

This is by far, the easiest pot roast in the known universe.  Brown your roast, add 1 chopped onion, brown it with a couple of cloves of minced garlic, add 1 cup of red wine (I used a very nice Merlot,)  and then add a quart of roasted red pepper and tomato soup.  Cover and simmer a couple of hours.  45 minutes before serving, add potatoes, carrots,, and celery.  Taste for seasoning and add salt and pepper, as required.

Seriously easy.  And seriously good.

And just because we were dessertless, after taking the bread out of the oven I made a buttermilk cake.

If it tastes half as good as it looks, I’ll be really pleased.